Cohasset seafood chowder - bon appetit
2 servings;
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 | 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 |
Directions
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>