Yield: 1 servings
|4||Idaho potatoes, peeled and cut into 1/2 inch cubes|
|6 ounces||Pork fat cut into 1/2 inch cubes.|
|2 tablespoons||Unsalted butter|
|4||Garlic cloves, finely chopped|
|1 large||Onion, coarsely chopped (1/4 inch pieces)|
|3||Celery stalks, coarsely chopped|
|2 cups||Clam juice, fresh, canned or bottled|
|1 tablespoon||Fresh ground black pepper|
|½ tablespoon||Rosemary, chopped fine.|
|1 cup||Dry white wine|
|1 cup||Fresh sweet corn or|
|16 ounces||Unsalted canned corn, strained|
|1 pounds||Fresh fish, cut into 1 inch square pieces|
|24||Fresh shelled chowder clams or|
|1 cup||Strained canned clams chopped up|
|2 cups||Light cream|
Use an enamel pot that holds about one gallon, add 2-3 ears sweet corn to boiling water. Cook until almost tender then cut corn off the cob. Add the potatoes to the same water and boil them until half done, about 5 minutes, strain and set aside. On a medium heat, brown the pork fat until it's nearly crisp, remove the fattiest bits. Add the onion and when it's caramelized, add the garlic, celery and potatoes. Let each brown a little before the next is put in. Add the butter if needed. On a low heat add 1 cup of clam juice, white wine, corn and all the spices. Simmer a few minutes to reduce slightly.
Add the remaining clam juice, clams and fish, simmer another 5 minutes max. Salt lightly if necessary with course salt. Add light cream, when its starts to simmer its chow time! Serves 4 If you want to make chowder without the clams then make a fish stock to substitute for the clam juice. Into one quart cold water add a ½ cup of white wine, a small celery stalk, a few sprigs' parsley, a bay leaf, a pinch of thyme, ½ a small onion, a pinch of coarse salt, a few peppercorns and the head, tail and bones of any fish.
Reduce it until you have about 2 cups (about 20 minutes) of stock.
Strain liquid into a few bowls temporarily.