Fish, clams and corn chowder

Yield: 1 servings

Measure Ingredient
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
1 tablespoon Marjoram
1 tablespoon Thyme
1 tablespoon Sage
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.

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