| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Idaho potatoes, peeled and cut into 1/2 inch cubes |
| 6 |
oz |
Pork fat cut into 1/2 inch cubes. |
| 2 |
tb |
Unsalted butter |
| 4 |
|
Garlic cloves, finely chopped |
| 1 |
lg |
Onion, coarsely chopped (1/4 inch pieces) |
| 3 |
|
Celery stalks, coarsely chopped |
| 2 |
c |
Clam juice, fresh, canned or bottled |
| 1 |
tb |
Fresh ground black pepper |
| 1 |
tb |
Marjoram |
| 1 |
tb |
Thyme |
| 1 |
tb |
Sage |
| 1/2 |
tb |
Rosemary, chopped fine. |
| 1 |
c |
Dry white wine |
| 1 |
c |
Fresh sweet corn or |
| 16 |
oz |
Unsalted canned corn, strained |
| 1 |
lb |
Fresh fish, cut into 1 inch square pieces |
| 24 |
|
Fresh shelled chowder clams or |
| 1 |
c |
Strained canned clams chopped up |
| 2 |
c |
Light cream |
INSTRUCTIONS
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.
Posted By jbphoto@pipeline.com (James Brill) On rec.food.recipes or
rec.food.cooking Submitted By MARK ALEXANDER <MARK@ALEXR.DEMON.CO.UK> On 11
MAR 1995 2044 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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