Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ pounds | Salt pork; small dice |
1 \N | 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 |
\N \N | Oregano & thyme |
1 \N | Bay leaf; Salt & pepper to tas |
¼ pounds | Scallops |
¼ pounds | Haddock; OR |
\N \N | Scrod |
12 \N | Chowder clams; (quahogs) |
3 cups | Liquid |
3 cups | Light cream; Salt & pepper to tas |
\N \N | 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@...>