Fish, Clams and Corn Chowder

60 minutes Prep: 30 minutes Cook: 30 minutes

864 calories per serving view nutrition facts

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4	each	potatoes	peeled, cut into 1/2 inch cubes, cut into 1/2 inch cubes
6	ounces	pork fat	cut into 1/2 inch cubes
2	tablespoons	butter, unsalted
4	each	garlic cloves	finely chopped
1	large	onion	coarsely chopped into 1/4 inch pieces
3	each	celery stalks	corsely chopped
2	cups	clam juice	fresh, canned or bottled
1	tablespoon	black pepper	fresh, ground
1	tablespoon	marjoram
1	tablespoon	thyme
1	tablespoon	sage
1/2	tablespoon	rosemary leaves	finely chopped
1	cup	white wine	dry
16	ounces	corn, canned, no salt	strained, or 1 cup fresh sweet corn
1	pound	fish	fresh, cut into 1inch square pieces
24	each	chowder clams	fresh, shelled, 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!

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Serving Size 528g

Amount per Serving

Calories 864 62% of calories from fat