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Ingredients

• 3 cups  water
• 1 cup  bottled clam broth
• 1/2 pound  medium shrimp, shelled, deveined and quartered, shells reserved
• 6   garlic cloves, 4 smashed, 2 minced
• 1/4 cup  dry sherry
• 1/2 teaspoon  crushed red pepper
• 2   bay leaves
• 1   onion, chopped (about 1 1/2 cups)
• 1 tablespoon  extra-virgin olive oil
• 1   small fennel bulb, cored and finely diced (1/2 cup)
• 1   celery rib, finely diced
• 1   small green bell pepper, finely diced
• 1 14-ounce  can peeled Italian tomatoes, finely chopped and juices reserved
• 1   medium baking potato, peeled and cut into 1/2-inch pieces
•   Salt and freshly ground black pepper
• 6 ounces  skinless grouper or cod fillet, cut into 1-inch pieces
• 1 3-ounce  can smoked oysters, drained and chopped
• 1 tablespoon  Worcestershire sauce
• 1 cup  buttermilk, at room temperature
• 2 tablespoons  chopped flat-leaf parsley

Description

There Are Several Tricks To This Terrific Chowder From Linton Hopkins Of Restaurant Eugene And Holeman And Finch Public House In Atlanta. He Adds Potato Chunks To The Broth For Thickness, Then Pours In A Little Naturally Low-fat Buttermilk For Creamy Tang

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