Tinfoil Chef

I’m in a fishy sort of mood today and what I’d really like to do is post a good New England Clam Chowder recipe because that’s what I’d really like right now. Unfortunately I don’t actually have one available right now. What I do have however is one that I think comes pretty close and might just fill the bill anyway.

Start with a pound of Whitefish with the skin and bones removed in a large Dutch oven and enough water to cover it. Cook over medium heat for roughly 10 minutes until fish flakes with a fork. Use a slotted spoon to remove the fish. Break it up into bite size pieces and set it aside.

Measure the water the fish was cooked in and add enough water to bring it up to 4 cups. Cook a cup of diced celery, a large chopped onion and about 5 medium potatoes cubed into bite size pieces in the fish water until they’re tender.

Mix 3 tablespoons of all-purpose flour and 1/3 cup of cold water to a paste consistency and stir it into the chowder. Head until the mixture boils, stirring frequently. Add the Whitefish, 2 6-1/2 oz cans of minced clams with liquid, a 4oz can of tiny shrimp, 2 teaspoons of salt, a half teaspoon of pepper, two tablespoons of butter, and a 12 oz can of evaporated milk.

Heat this all the way through, stirring occasionally.

For looks you could garnish with a bit of parsley and serve with oyster crackers.

Technorati Tags: fish, clams, whitefish, seafood+chowder, clam+chowder, recipe, shrimp

Be Sociable, Share!

•