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Fish Clams & Corn Chowder

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

4 Idaho potatoes, peeled and cut into 1/2 inch cubes
6 oz Pork fat cut into 1/2 inch cubes.
2 tbsp Unsalted butter
4 Garlic cloves, finely chopped
1 large Onion, coarsely chopped (1/4 inch pieces)
3 Celery stalks, coarsely chopped
2 cup Clam juice, fresh, canned or bottled
1 tbsp Fresh ground black pepper
1 tbsp Marjoram
1 tbsp Thyme
1 tbsp Sage
1/2 tbsp Rosemary, chopped fine.
1 cup Dry white wine
1 cup Fresh sweet corn or
16 oz Unsalted canned corn, strained
1 lb Fresh fish, cut into 1 inch square pieces
24 Fresh shelled chowder clams or
1 cup Strained canned clams chopped up
2 cup Light cream

Instructions:

Use an enamel pot that holds about one gallon, add 2-3 ears sweet
corn to boiling water. Cook until almost tender then cut corn off the
cob. Add the potatoes to the same water and boil them until half
done, about 5 minutes, strain and set aside. On a medium heat, brown
the pork fat until it's nearly crisp, remove the fattiest bits. Add
the onion and when it's caramelized, add the garlic, celery and
potatoes. Let each brown a little before the next is put in. Add the
butter if needed. On a low heat add 1 cup of clam juice, white wine,
corn and all the spices. Simmer a few minutes to reduce slightly. Add
the remaining clam juice, clams and fish, simmer another 5 minutes
max. Salt lightly if necessary with course salt. Add light cream,
when its starts to simmer its chow time! Serves 4

If you want to make chowder without the clams then make a fish stock
to substitute for the clam juice. Into one quart cold water add a 1/2
cup of white wine, a small celery stalk, a few sprigs' parsley, a bay
leaf, a pinch of thyme, 1/2 a small onion, a pinch of coarse salt, a
few peppercorns and the head, tail and bones of any fish. Reduce it
until you have about 2 cups (about 20 minutes) of stock. Strain
liquid into a few bowls temporarily.

Posted By jbphoto@pipeline.com (James Brill) On rec.food.recipes or
rec.food.cooking Submitted By MARK ALEXANDER
On 11 MAR 1995 2044 GMT