Fish clams and corn chowder
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.
Posted By jbphoto@... (James Brill) On rec.food.recipes or rec.food.cooking Submitted By MARK ALEXANDER <MARK@...> On 11 MAR 1995 2044 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini