Cohasset seafood chowder - bon appetit

Yield: 2 servings;

Measure Ingredient
2 \N Slices thick-cut bacon, coarsely chopped
1 medium Onion, chopped
1 large Celery stalk chopped
1 teaspoon Dried thyme
10 ounces White potatoes (about 2 medium), peeled, cut into cubes
2 \N 6 1/2-oz cans chopped clams, drained, juices reserved
2 cups Milk
6 ounces Cod or orange roughy fillets, cut into 1-inch pieces

Saute bacon in heavy medium saucepan over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain.

Pour off all but 1 T drippings from pan. Reduce heat to medium-low.

Add onion, celery and thyme and saute until vegetables are just tender, about 5 minutes. Add potatoes and reserved clam juices. Cover and simmer until potatoes are tender, about 10 minutes. Using fork and working in saucepan, thoroughly mash about ¼ of potatoes into soup to thicken. Add milk and bring to simmer. Add clams and cod to chowder and simmer until cod is cooked through, about 4 minutes.

Season chowder to taste with salt and pepper.

Ladle chowder into bowls. Sprinkle bacon over and serve.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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