Ingredients

Serves 2 as a main course

　　4 slices bacon, chopped

　　1 small onion, chopped fine

　　1 carrot, chopped fine

　　1 celery rib, chopped fine

　　1 tablespoon unsalted butter

　　2 teaspoons all-purpose flour

　　1/2 teaspoon paprika

　　8 ounces bottled clam juice

　　1 cup water

　　1/2 cup heavy cream

　　1 russet (baking) potato (about 1/2 pound)

　　3/4 pound firm white fish fillet such as halibut or cod, skin discarded and flesh cut into 1-inch pieces

　　2 tablespoons minced fresh parsley leaves

　　

Accompaniment: herbed oyster crackers:

1 1/2 tablespoons unsalted butter

　　1/4 teaspoon dried thyme, crumbled

　　1/4 teaspoon dried rosemary, chopped fine

　　1 1/2 cups packaged oyster crackers

　　

To make the fish chowder:

Step 1

In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.

　　

Step 2

Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring, 30 seconds. Add clam juice, water, and cream and bring to a boil, stirring occasionally.

　　

Step 3

While mixture is coming to a boil, peel potato and cut into 1/4-inch dice. Add potato to mixture and simmer chowder, uncovered, 12 minutes. Stir in fish and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon, and salt and pepper.

　　

Step 4

Serve chowder with herbed oyster crackers.

　　

To make the crackers:

Step 5

Preheat oven to 350°F.

　　

Step 6

In a small saucepan melt butter with thyme, rosemary, and salt and pepper to taste over moderate heat, stirring. Add crackers and toss to coat with butter. On a baking sheet arrange crackers in one layer and bake in middle of oven 10 minutes, or until deep golden.

　　

Step 7

Makes 1 1/2 cups.