Braised Cod in Chowder Sauce
4 5-oz. cod fillets, preferably 1 inch thick
3 strips bacon
1 leek, white and light green parts only, quartered lengthwise, thinly sliced crosswise, and thoroughly rinsed
1 tbsp. all-purpose flour
1/2 cup white wine
1-1/2 cups Bar Harbor Clam Stock or Fish Stock
8 oz. baby Yukon Gold potatoes, quartered
12 littleneck clams, scrubbed
1 cup fresh or frozen corn kernels
1/4 cup heavy cream
2 tbsp. thinly sliced fresh chives
1. Put a rack in the center of the oven and heat the oven to 325°F. Season the cod lightly with salt and pepper.
2. In a large skillet, cook the bacon over medium-high heat, stirring often, until crisp and browned. Transfer the bacon to a paper towel-lined plate. Pour off all but 1 tbsp. of fat from the pan.
3. Add the leeks to the pan and cook, stirring often, until softened, about 5 minutes. Add the flour and cook for another minute. Stir in the wine and clam stock. Bring to a boil, add the potatoes, and reduce the heat to medium. Cook, stirring occasionally, until the potatoes are beginning to soften, about 10 minutes.
4. Nestle the cod fillets and clams in the skillet. Cover tightly with a lid or foil, place in the oven, and cook until the fish is cooked through, about 12 to 15 minutes.
5. With a slotted spatula, transfer the cod to 4 shallow bowls. Bring the braising liquid, clams, and potatoes to a simmer on top of the stove, cover the pan, and cook until the clams are opened and the potatoes are completely tender, about 3 minutes more. Distribute the clams among the bowls (discard any unopened ones). Stir the corn and cream into the sauce and bring to a simmer until the corn is warmed through. Divide the sauce among the bowls. Crumble the bacon over the four bowls and finish with the chives.