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Ingredients

• 2   medium red potatoes, peeled and cut into 1/2-inch dice
• 2 cups  water
• 2 tablespoons  extra-virgin olive oil
• 1   medium onion, finely diced
• 2   garlic cloves, minced
• 1/2 cup  dry white wine
• 2   dozen mussels, scrubbed
• 16   littleneck clams, scrubbed
• 2 slices  of bacon, finely diced
• 1   celery rib, finely diced
• 1 tablespoon  all-purpose flour
• 1 cup  heavy cream
• 6 ounces  skinless salmon fillet, cut into 1-inch cubes
• 6 ounces  cleaned monkfish fillet, cut into 1-inch cubes
•   Salt and freshly ground pepper
• 2 tablespoons  chopped parsley

Description

To Deepen The Flavor Of This Lightly Creamy, Bacon-studded Chowder, Chef Wade Murphy At The Lisloughrey Lodge Adds The Briny Cooking Liquid From The Mussels And Clams. Add The Fish To The Soup At The End, So It Doesn't Overcook.

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