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LOCATION: Recipes >> Soups >> Clam Chowder 04

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Fish, Clams and Corn Chowder

2-4 Idaho potatoes, peeled and cut into 1/2 inch cubes
6oz pork fat cut into 1/2 inch cubes
2 tablespoons unsalted butter
3-4 garlic cloves, finely chopped
1 large onion, coarsely chopped
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
2 teaspoons rosemary
1 cup dry white wine
1 cup fresh sweet corn or 16oz unsalted canned corn, strained.
1 pound fresh fish, cut into pieces (cod, haddock, sea bass, blackfish, porgie)
24 fresh shelled chowder clams or 1 cup strained canned clams, chopped
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 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.


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