Clam Chowder with Warm Salsa

This one-pot wonder is just the right bowl of yum to warm up a casual get-together.

• 2 tbsp extra-virgin olive oil
• 1 tbsp butter
• 2 anchovy fillets (or 1 tsp anchovy paste)
• 1 medium onion, peeled and diced
• 1 medium fennel bulb, thinly sliced
• 3 large carrots, peeled and diced
• 3 celery stalks, diced
• 1 cup white wine
• 2 tbsp all-purpose flour
• 3 cups vegetable stock
• 3 cups 2% milk
• 3 large potatoes, peeled and cubed
• 1 tsp salt
• 1 tsp freshly ground pepper
• 2 142-gm cans of whole baby clams, drained
• 3 cod fillets, cut into large bite-sized portions
• 1 handful freshly chopped parsley

For the warm salsa

• 3 tbsp extra-virgin olive oil
• 1 clove garlic, minced
• 2 large tomatoes, chopped
• 2 scallions, chopped
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup chopped parsley
• 1/2 tsp salt
• 1/2 tsp freshly cracked black pepper
• 1/4 cup baby arugula or baby beet greens

INTRUCTIONS

1. Warm the olive oil and butter in a large Dutch oven over medium heat.
2. Add the anchovy fillets, and stir them until they dissolve into the oil.
3. Next, add the onions, fennel, carrots and celery.
4. Cook until softened (about 5 minutes).
5. Turn up the heat to medium-high, and add the white wine.
6. Cook stirring until the wine barely covers the bottom of the pot, then sprinkle in the flour, and continue to stir for 1 minute more.
7. Pour in the vegetable stock and milk, and stir. Add the potatoes, salt, pepper and clams, and bring to a boil. Reduce the heat to low and simmer covered for 1 1/2 hours.
8. Add the cod and chopped parsley to the simmering soup, and cook covered for 10 minutes.
9. While the cod cooks, prepare the warm salsa by heating the olive oil in a pan over medium-high heat, then adding all the other ingredients.
10. Toss to combine, and just until warmed through (2 minutes).
11. Taste the soup, adjust the salt and pepper to your liking and serve in cups or bowls with a generous topping of salsa