Yield: 4 Servings
|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||Haddock; OR|
|12 \N||Chowder clams; (quahogs)|
|3 cups||Light cream; Salt & pepper to tas|
|\N \N||Butter; if desired|
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@...>