Creamy seafood chowder

Yield: 4 Servings

Measure Ingredient
¼ pounds Salt pork; small dice
1 Leek; (white part) diced
1 large Onion; diced
2 cups Potatoes; peeled and diced
½ cup Celery; finely ficed
1 cup Bottled clam juice
1 tablespoon Parsley; chopped
Oregano & thyme
1 Bay leaf; Salt & pepper to tas
¼ pounds Scallops
¼ pounds Haddock; OR
Scrod
12 Chowder clams; (quahogs)
3 cups Liquid
3 cups Light cream; Salt & pepper to tas
Butter; if desired

AARONSON PSTT79C

BASE

SEAFOOD

In large stockpot saute salt pork until crisp & golden brown. Add leek and onion and saute until onion begins to brown. Add potatoes, celery, clam juice, parsley, spices and 1 cup water. Bring to a boil on medium heat.

When boiling, reduce heat and simmer until potatoes are just tender--about 10 minutes.

SEAFOOD To the hot base add: ¼ lb scallops, ¼ lb haddock or scrod, cut in ½" pieces, 1 dozen chowder clams (quahogs) shucked & chopped (reserve 3 cups of their liquid), 3 cups light cream, salt & pepper to taste, butter, if desired> Add the scallops, fish and clams w/reserved liquid to the base and simmer until the clams are tender--about 5 minutes. Stir in the cream.

Taste & season w/salt and pepper to taste and if desired, a tablespoon or two of butter. Mix well and serve very hot. Hope you enjoy these chowders! SUSAN AARONSON (PSTT79C) Formatted by Elaine Radis Posted to EAT-L Digest 20 Sep 96 Date: Fri, 20 Sep 1996 14:41:39 -0500 From: LD Goss <ldgoss@...>

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