This velvety chowder is packed with plump oysters and tender fingerling potatoes, plus a kick of heat from dried red chiles. Chef Dylan Fultineer layers flavor and texture in this hearty bowl of ...

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just until chowder returns to a simmer. Add pollock; cook, stirring occasionally, until fish is almost cooked through, 2 to 3 minutes. Stir in reserved mussel and clam meat. Remove from heat.

1. In a large saucepan, sweat the onions and garlic over medium heat in the butter and olive oil. Add wine (I add several strands of saffron to the wine half an hour beforehand) and cook for a few ...

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But the original recipe called for haddock. When I think of New England chowder, I'm thinking clam chowder. So this is very much Kennedy's ... He really liked the haddock. He didn't really love ...