SERVES 6 to 8
TOTAL TIME: 45 minutes
While cod is the classic choice here, any semifirm whitefish may be substituted. Serve with lemon wedges.
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4 |
slices bacon, chopped |
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2 |
onions, chopped fine |
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2 |
celery ribs, chopped fine |
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¼ |
cup all-purpose flour |
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2 |
garlic cloves, minced |
|
1 |
teaspoon minced fresh thyme |
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2 |
(8-ounce) bottles clam juice |
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1 |
cup heavy cream |
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Salt and pepper |
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|
1 |
pound Yukon Gold potatoes, peeled and cut into ½-inch chunks |
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1½ |
pounds skinless cod fillets, cut into ½-inch chunks |
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2 |
(6.5-ounce) cans chopped clams, drained |
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2 |
tablespoons minced fresh parsley |
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48 |
Ritz crackers (1½ sleeves), crushed into coarse crumbs (2 cups) |
1. Adjust oven rack to middle position and heat oven to 400 degrees. Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Stir in onions and celery and cook until softened, about 5 minutes.
2. Stir in flour, garlic, and thyme and cook until fragrant, about 30 seconds. Gradually whisk in clam juice and cream, scraping up any browned bits and smoothing out any lumps, and cook until thickened, 2 to 3 minutes. Season with salt and pepper to taste.
3. Meanwhile, microwave potatoes in covered bowl, stirring occasionally, until tender, about 7 minutes.
4. Gently stir cooked potatoes, cod, clams, and parsley into pot. Transfer to 13 by 9-inch baking dish. Sprinkle evenly with crackers and bake until cod is fully cooked and crackers are lightly browned, about 10 minutes. Let cool slightly and serve.