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Capt. Fishnfella

Chowder receipe

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if you have never made chowder before, try using a big can of clams the first time around

 

preheat oven to 375

 

1/4 lb. diced smoked bacon

1 medium diced onion

 

cook bacon slowly on the stovetop in a pan that can go in the oven and has a tight fitting lid(but don't put lid on yet)

 

when bacon is done, drain and set aside and reserve the fat

 

clean pan if there is a lot of browning

return enough fat to pan to cook onion, plus a little bit

cook onion slowly until translucent to slightly browned

 

return bacon to pan, mix with onion

 

add 2 tablespoons of flour and stir well

 

cook slowly for a couple of minutes

 

remove from heat and add 4,5, or 6 diced potatoes and the juice from the can of clams

 

also add one bay leaf, a whole clove, a pinch of thyme, and some freshly ground black pepper

 

cover and cook in oven until potatoes are nearly done....about 30 minutes depending on size of chunks

 

add clams, a cup and a half or so of cream, more black pepper, a few dots of butter, and some chopped fresh parsley

 

return to oven another 5 or 6 minutes

 

 

enjoy

 

when you make it with cod, you can use the whole fillet, pushing it down into the stock to cover

 

also when the seafood is uncooked, add the cream after it has cooked in the broth...8 minutes for a typical fish fillet, but you can add the cream after 6 and return to oven

 

FYI: real new england chowder is not overly thick...the "wallpaper paste syndrome" is fairly recent

 

if you get serious about it you will want to make your own fish stock

 

short of that, clam juice, chicken broth, water, or a combination will do you

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