Fish-and-Shellfish Chowder
To deepen the flavor of this lightly creamy, bacon-studdedchowder, chef Wade Murphy at the Lisloughrey Lodge adds the briny cooking liquid from themusselsand clams.Chef TipAdd the fish to the soup at the end, so it doesn't overcook.Plus:F&W's Fish and Seafood Cooking GuidePlus:More Chowder Recipes
May 2009