HAWAIIAN SEAFOOD CHOWDER (for six)
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4 slices thick-cut bacon (about 4-½ ounces), chopped
2 tablespoons (¼ stick) butter
1-½ cups chopped onion
1 cup chopped celery
2 tablespoons chopped fresh thyme
4 garlic cloves, minced
¼ cup all-purpose flour
three 8 ounce bottles clam juice
2 cups whole milk
3 bay leaves
1-½ pounds mahi-mahi, cut into 1-½ cubes
8 ounces crabmeat
12 Manila clams, scrubbed
12 mussels, scrubbed
2 cups (packed) baby spinach leaves
one 14 ounce can unsweetened coconut milk
- Cook bacon in a heavy large pot over medium heat, stirring often, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain.
- Add butter to pot; stir until melted. Add onion, celery, thyme and garlic; saute until onion is translucent, about 5 minutes. Add flour and stir 1 minute. Gradually add clam juice and milk, stirring constantly. Add bay leaves. Bring to a boil. Reduce heat to medium and simmer until thickened, about 20 minutes. (Chowder can be made 1 day ahead to this point. Cool slightly. Cover soup and bacon separately and chill. Bring to a simmer before continuing.)
- Add mahi-mahi, crabmeat, clams and mussels to simmering soup. Simmer until mussels open (discard any that do not open) and until fish is cooked through, about 6 minutes. Add spinach; stir until wilted, about 1 minute. Stir in coconut milk and bacon. Divide chowder among bowls and serve.
from Rodman Machado, chef at the Palm Terrace, a restaurant in Oahu’s Turtle Bay Resort, printed in Bon Appetit magazine, May, 2008
