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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





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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