Serves 4 as a starter or 2 as a main course
I like to serve this with Scottish oatcakes, which are savory round or rectangular biscuits available commercially made. I often bake my own (a recipe for another day).
|2||tablespoons unsalted butter|
|1||medium leek, diced, soaked in|
water, and drained
|1||medium Yukon Gold potato, diced|
|1||teaspoon chopped fresh thyme|
|Tiny pinch crushed red pepper|
|1||cup bottled clam juice|
|¼||cup vegetable or chicken stock|
|8||count neck or littleneck clams|
|6||ounces boneless smoked haddock or other smoked white fish or shrimp|
|1||cup heavy cream|
|2||scallions, trimmed and chopped|
|Grated rind of ½ lemon|
|Salt, to taste|
1. In a soup pot over medium heat, heat the butter until it bubbles. Add the leek, potato, thyme, and red pepper. Cook, stirring often, for 3 minutes.
2. Add the clam juice and vegetable or chicken stock. Bring to a boil, lower the heat, and cover the pot. Simmer for 6 minutes, or until the leeks and potatoes are tender. Add the clams and cook for 5 minutes more, or until they just open.
3. Add the haddock, cream, scallions, lemon rind, and a pinch of salt. Stir lightly to combine, being careful not to break up the fish. Turn off the heat and cover the pan. Let the mixture sit for 2 minutes. Taste for seasoning and add more salt, if you like.
4. Using a slotted spoon, divide the fish, clams, and vegetables among 2 or 4 warm bowls. Pour the creamy liquid over the top and serve with Scottish oatcakes or toasted baguette.