Name: Smoked Trout and Shellfish Chowder
Yield: 6 Servings
Ingredients: 4 tablespoons (½ stick) unsalted butter; 2 tablespoons olive oil; ½ medium onion, chopped; 4 garlic cloves, chopped; ¼ cup chopped fresh parsley; Kosher salt, freshly ground pepper; 1½ cups dry white wine; 1 pound littleneck clams, scrubbed; 1 pound mussels, scrubbed, debearded; 3 tablespoons olive oil, plus more for drizzling; ½ medium onion, chopped; 2 small leeks, white and pale-green parts only, quartered lengthwise, thinly sliced crosswise; 3 celery stalks, chopped; 4 garlic cloves, chopped; ¼ cup chopped fresh parsley; Kosher salt, freshly ground pepper; 1 cup quartered peewee potatoes or baby Yukon Gold potatoes; 4 tablespoons (½ stick) unsalted butter; ¼ cup all-purpose flour; ¾ cup chilled heavy cream; ¾ cup chilled whole milk; 3 ounces skinless, boneless smoked trout, coarsely flaked, divided; Dill sprigs (for serving)

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Peden & Munk

This chowder is built on the cooking liquid from the clams and mussels, and gets its smokiness from the last-minute addition of trout (not bacon!).

Recipe notes