Yield: 1 Servings
|2 slices||Thick cut bacon; or salt pork|
|2 cups||Onions; chopped medium|
|2 cups||Chopped potatoes; medium|
|1 cup||Chopped carrots|
|1 cup||Celery; chopped|
|2||Jalapenos chopped fine|
|2||Habs; chopped fine, WEAR GLOVES or suffer!!|
|6||Garlic cloves; peeled and chopped|
|2 quarts||Fish stock; make it yourself from chopped up fish, water, bay leaf, etc!|
|1 can||Tomato soup|
|1 can||Rotel or similar tomatoes|
|1 can||(14oz) of clams with nectar; from Thailand is great!|
|Salt; freshly ground black pepper, Calvin's, or Jim's ground chile powder, to taste|
|Thyme; rosemary, cilantro, whichever, or a combination of either of first two & cilantro|
Chop up the bacon or the pork and simmer slowly, until fat is released....chop up bacon, add onions, garlic, peppers, and simmer in the fat, add the bacon back into the pot, along with the fish stock, cook this for about five minutes, and add the vegetables. Cook this until the vegetables are tender and add the tomato soup, undiluted, cook some more, and add the tomatoes, and about five minutes before serving add the can of clams.
I also added about ¾ lb of fresh cod, chopped up along with the clams....season to taste, and add the herbs...let sit for about five minutes, make soda bread, or tea biscuits, or just fresh home made bread or whatever...sea biscuits are fine(if you soak em) Do the tea biscuits, or soda bread while the chowder is cooking! Great stuff.
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on Dec 05, 1998, converted by MM_Buster v2.0l.