Lonely Siren chef Randal Ventura uses his grandmother's hammered-copper cataplana to make this richly flavored Portuguese seafood stew with the same name.

Add leeks to pot and sauté until soft, 4 minutes. Add reserved clam juices, diced potatoes and diced celery root and bay leaves, plus enough water to just cover vegetables. Bring everything to a ...

clam juice, vegetable broth, and half-and-half. Whisk this mixture until the flour base and liquids have combined into a slightly thick chowder base. Add in the potatoes, thyme, and bay leaf and ...

If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh. Just cut them into ½-inch pieces before sautéing and be careful not to overcook them.

“A clam chowder should be simple,” he told ... One of the things I add are bay leaves and you have to use fresh garlic. My daughter peeled all of the garlic for this — six heads of garlic.” ...

Stir in the plain flour and cook for 1 minute. Add the clam cooking liquor and stir until thickened. Add the milk, cream, bay leaf, potatoes and cod. Bring to the boil then turn the heat down and ...