Fish, Clams & Corn Chowder
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
onions
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
|
*
|
| ½ | 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 (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
potatoes
peeled, cut into 1/2 inch cubes, cut into 1/2 inch cubes |
|
| 173.4 | ml/g |
pork fat
cut into 1/2 inch cubes |
|
| 3E+1 | ml |
butter, unsalted
|
|
| 4 | each |
garlic cloves
finely chopped |
|
| 1 | large |
onions
coarsely chopped into 1/4 inch pieces |
|
| 3 | each |
celery stalks
corsely chopped |
|
| 473 | ml |
clam juice
fresh, canned or bottled |
*
|
| 15 | ml |
black pepper
fresh, ground |
|
| 15 | ml |
marjoram
|
*
|
| 15 | ml |
thyme
|
*
|
| 15 | ml |
sage
|
*
|
| 7.5 | ml |
rosemary leaves
finely chopped |
|
| 237 | ml |
white wine
dry |
*
|
| 462.4 | ml/g |
corn, canned, no salt
strained, or 1 cup fresh sweet corn |
* |
| 453.6 | g |
fish
fresh, cut into 1inch square pieces |
|
| 24 | each |
chowder clams
fresh, shelled, or 1 cup strained canned clams, chopped |
* |
| 473 | ml |
light cream (half&half)
|
|
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!
