Ted Williamss Fenway Chowder

• 3 tablespoons bacon fat, lard or vegetable oil
• 1 small onion, minced
• 1 large shallot, minced
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green bell pepper
• 2 teaspoons Lawrys Seasoned Salt
• 2 teaspoons Old Bay Seasoning
• 2 teaspoons dried thyme
• 1 1/2 teaspoons dried garlic flakes
• 8 ounces skinless fillets of grouper, red snapper or a combination, cut into bite-size pieces
• 1 pint chopped shucked clams or use half clams and half bay scallops, drained, juices reserved
• 4 cups whole milk
• 2 cups half-and-half
• 1/4 cup dry sherry
• 1 pound mussels in the shell, scrubbed and debearded
• 1 dozen about 8 ounces chopped shucked oysters, with their juice
• 2 small white potatoes, peeled and diced small
• 1/2 cup fresh or thawed frozen corn kernels
• 2 teaspoons fresh lemon juice
• 1/2 cup heavy cream
• Kosher salt
• black pepper

1. In a large heavy pot, heat fat over medium heat.
2. Add onion, shallot and bell peppers, and cook, stirring, until soft, about 5 minutes.
3. Add seasoned salt, Old Bay, thyme and garlic flakes and cook about 1 minute, until aromatic.
4. Add fish and clams and cook, stirring, 3 minutes, until fish is just opaque.
5. Add milk, half-and-half, sherry and reserved clam juices and bring to a simmer.
6. Add mussels, oysters with their juices, potatoes and corn, and simmer very gently until mussels open and potatoes are tender, 5 to 8 minutes.
7. If desired, remove mussels from shell and return to the soup.
8. Stir in lemon juice and cream.
9. Season to taste with salt and pepper, and serve.

bacon, onion, shallot, red bell pepper, green bell pepper, lawrys, bay seasoning, thyme, garlic, grouper, bay scallops, milk, sherry, mussels, oysters, white potatoes, corn kernels, lemon juice, heavy cream, kosher salt, black pepper

Taken from cooking.nytimes.com/recipes/1013379 (may not work)