Ted Williams’s Fenway Chowder

3 tablespoons bacon fat, lard or vegetable oil
1 small onion, minced
1 large shallot, minced
¼ cup finely chopped red bell pepper
¼ cup finely chopped green bell pepper
2 teaspoons Lawry’s Seasoned Salt
2 teaspoons Old Bay Seasoning
2 teaspoons dried thyme
1 ½ teaspoons dried garlic flakes
8 ounces skinless fillets of grouper, red snapper or a combination, cut into bite-size pieces
1 pint chopped shucked clams or use half clams and half bay scallops, drained, juices reserved
4 cups whole milk
2 cups half-and-half
¼ cup dry sherry
1 pound mussels in the shell, scrubbed and debearded
1 dozen about 8 ounces chopped shucked oysters, with their juice
2 small white potatoes, peeled and diced small
½ cup fresh or thawed frozen corn kernels
2 teaspoons fresh lemon juice
½ cup heavy cream
Kosher salt
black pepper

Nutritional Information
- Nutritional analysis per serving (10 servings)
  
  557 calories; 25 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 48 grams protein; 218 milligrams cholesterol; 1250 milligrams sodium

10 to 12 servings

In a large heavy pot, heat fat over medium heat. Add onion, shallot and bell peppers, and cook, stirring, until soft, about 5 minutes. Add seasoned salt, Old Bay, thyme and garlic flakes and cook about 1 minute, until aromatic. Add fish and clams and cook, stirring, 3 minutes, until fish is just opaque.
Add milk, half-and-half, sherry and reserved clam juices and bring to a simmer. Add mussels, oysters with their juices, potatoes and corn, and simmer very gently until mussels open and potatoes are tender, 5 to 8 minutes. If desired, remove mussels from shell and return to the soup.
Stir in lemon juice and cream. Season to taste with salt and pepper, and serve.

30 minutes