Summer Chowder With Cod and Clams

Preparation

1. Step 1

   Place fish in a medium bowl. Season with salt and pepper. Add olive oil and 1 teaspoon chopped dill. Toss to coat and set aside.

2. Step 2

   Melt butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add onion and celery, season with salt and pepper, and cook, stirring, until onions are softened, 5 to 8 minutes. Lower heat as necessary to keep onions from browning.

3. Step 3

   Over medium-high heat, sprinkle onion-celery mixture with flour and stir to coat well. Add milk 1 cup at a time, stirring frequently to prevent scorching as it thickens, bringing to a simmer between additions, until all 6 cups have been incorporated. (Add more milk as needed to thin. The consistency should be like a thin milkshake.) Add bay leaf and cayenne. Taste and add salt, if necessary.

4. Step 4

   Lower heat to medium and add potatoes. Cook, stirring frequently, until tender, about 10 minutes.

5. Step 5

   Add corn and clams, and cook until clams begin to open, about 5 minutes. Add fish, stir well, and adjust heat to maintain a low simmer. Cook for about 10 minutes, until fish is opaque. Stir in lemon zest.

6. Step 6

   To serve, divide fish and sauce among 6 soup bowls, with 2 clams per bowl. Add a few slivers of serrano chile to each bowl and sprinkle generously with chopped dill and chives.