Seafood-and-Seaweed Chowder

荷兰烤箱中的加热油。加入洋葱，胡萝卜和芹菜;厨师，偶尔搅拌，直到软化并开始棕色，10至14分钟。添加苹果酒;烹饪，偶尔搅拌，直到液体减少一半，12至15分钟。加入7杯水，海带，百里香，大蒜和海湾叶子。煮沸在中高。将热量减少到中低;煮沸，露出，直到味道融合和液体减少到约41/2杯，约40分钟。

Place mussels and clams in simmering stock; cover and cook until shells open, 8 to 15 minutes. Using a slotted spoon, transfer mussels and clams to a medium bowl; discard any that did not open. Let stand until cool enough to handle, about 5 minutes. Remove meat from shells; discard shells, and set meat aside. Pour stock through a fine wire-mesh strainer into a heatproof bowl; discard solids.

Wipe Dutch oven clean. Add butter, and melt over medium-high. Add onion; cook, stirring occasionally, until translucent, 6 to 8 minutes. Stir in potatoes, leeks, salt, and 41/2 cups strained stock (discard any remaining stock, or reserve for another use). Let mixture come to a boil. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, until potatoes are tender, 20 to 25 minutes. Stir in cream; cook, undisturbed, 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. Let stand until mussels and clams are heated through and pollock flakes when pierced with a fork, about 5 minutes. Stir in dill; season with salt to taste. Ladle into serving bowls; garnish with ground nori and dill.