Classic New England Seafood Chowder

1.In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.

2.Add the diced onion, celery, and carrot. Sauté for 5-6 minutes until the vegetables are softened and fragrant.

3.Stir in the minced garlic and cook for 1 minute, then sprinkle the flour over the vegetables. Stir constantly for 2 minutes to form a light roux.

4.Gradually whisk in the seafood stock and clam juice, scraping up any browned bits from the bottom of the pot.

5.Add the diced potatoes, bay leaf, thyme, black pepper, and salt. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes, or until potatoes are tender.

6.Add the fish, shrimp, and clams (along with any reserved clam juice) to the pot. Simmer gently for 6-8 minutes, or until the seafood is just cooked through and opaque. Avoid boiling to prevent toughening the seafood.

7.Reduce the heat to low. Stir in the heavy cream and milk, and gently heat until warmed through (do not boil). Taste and adjust seasoning with additional salt and pepper if needed.

8.Remove the bay leaf. Stir in the chopped parsley and, if desired, chives.

9.Ladle the chowder into bowls. Garnish with extra parsley, chives, and a squeeze of lemon. Serve hot with oyster crackers or crusty bread.