Fish, Clams & Corn Chowder

Directions

Use an enamel pot that holds about one gallon, add 2 to 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!