Fish Clams & Corn Chowder Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4: Idaho potatoes, peeled and cut into 1/2 inch cubes
6 ounce: Pork fat cut into 1/2 inch cubes.,
2 tbsp: Unsalted butter,
4: Garlic cloves, finely chopped
1 large: Onion, coarsely chopped, 1/4 inch pieces
3: Celery stalks, coarsely chopped
2 cup: Clam juice, fresh, canned or bottled
1 tbsp: Fresh ground black pepper,
1 tbsp: Marjoram,
1 tbsp: Thyme,
1 tbsp: Sage,
1/2 tbsp: Rosemary, chopped fine.
1 cup: Dry white wine,
1 cup: Fresh sweet corn or,
16 ounce: Unsalted canned corn, strained
1 lbs: Fresh fish, cut into 1 inch square pieces
24: Fresh shelled chowder clams or,
1 cup: Strained canned clams chopped up,
2 cup: 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 its nearly crisp, remove the fattiest bits. Add
the onion and when its 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 1/2
cup of white wine, a small celery stalk, a few sprigs parsley, a bay
leaf, a pinch of thyme, 1/2 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@pipeline.com (James Brill) On rec.food.recipes or
rec.food.cooking Submitted By MARK ALEXANDER
On 11 MAR 1995 2044 GMT
Source from luhu.jp
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 its nearly crisp, remove the fattiest bits. Add
the onion and when its 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 1/2
cup of white wine, a small celery stalk, a few sprigs parsley, a bay
leaf, a pinch of thyme, 1/2 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@pipeline.com (James Brill) On rec.food.recipes or
rec.food.cooking Submitted By MARK ALEXANDER
On 11 MAR 1995 2044 GMT
Source from luhu.jp
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