New England Clam Chowder

For this recipe you’ll need:

• Four 5- to 6-ounce trout fillets, boneless, skin on
• Salt and pepper to taste
• All-purpose flour for dredging
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 4 tablespoons butter
• 1/4 cup sliced almonds
• 1/2 lemon, zested and juiced
• 1 tablespoon fresh chives, minced
• Salt and pepper to taste  

Directions:

1. Heat a heavy soup pot over medium heat. Add the diced bacon, and cook until almost crispy.  
2. Stir in the onions and celery, and gently sauté until softened, 4 to 5 minutes. Mix in the garlic and cook until aromatic, about 1 minute.
3. Deglaze with the sherry and cook until evaporated.  
4. Sprinkle in the flour, stirring to coat the bacon and vegetables.  
5. Add the potatoes, sherry vinegar, water and clam juice. Bring to a boil, reduce to a simmer and cook, covered, until the potatoes are tender when a knife is inserted, about 20 minutes.
6. Stir in the clams and simmer, covered, until their shells have opened, 6 to 8 minutes.
7. Mix in the milk and thyme and heat through without boiling. Season with salt and pepper to taste, and ladle into bowls.   

   Notes:  Scrubbed with a brush to remove the sand and washed in several changes of water.  If using dried thyme, add it to the soup in step #5.