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Date: Fri, 9 Nov 90 21:49:01 EST From: mvjta@mvgpn.att.com (Jerome T Abar, Jr) Subject: FISH: Tom's Easy Fish Chowder Somebody asked me about a recipe for fish chowder. I figured as long as I was writing it down I would share it with my fellow netters. It's a good recipe to have if you want to whip up something good in a hurry. ______________________________________________________________________ TOM'S EASY FISH CHOWDER FISH CHOWDER -A simple, quick and delicious fish chowder. INGREDIENTS (Serves 4) 1 stick butter 2 T flour 1 lb boneless fish fillets 8 oz bottled clam juice 2 cans chopped clams, 6.5 oz 1 lemon 1 can white potatoes, whole or sliced, 16 oz 1 pint half and half 1/2 lb shrimp, uncooked 12 mussels PROCEDURE (1) Chop the fish into chunks. Slice the lemon. Open the can of potatoes, drain the liquid and cut the potatoes up into coarse chunks. Peel and clean the shrimp. (2) In a good-sized pot over medium-high heat, melt the stick of butter. When the butter is melted add the 2 tablespoons of flour. Mix until the butter and flour are blended together and the mixture starts to bubble. (3) Add the fish. Mix until the fish chunks are coated with the butter/flour mixture. Cook until the fish turns from translucent to a milky color, about 3 minutes. (4) Add the 8 oz bottle of clam juice plus the juice from the 2 cans of clams (but not the clams themselves). Add the lemon slices. Cook until the mixture is starting to boil, stirring occasionally. (5) Add the potatoes. This should cool down the soup slightly so it stops boiling. If it doesn't, your heat is too high. Stir and cook until the mixture starts to boil again. (6) Add the half and half. Again, the mixture will stop boiling. Stir and cook until the soup begins to boil again. (7) Add the shrimp. Cook until the shrimp begin to turn a pinkish color and the soup starts to boil again. (8) Add the chopped clams and the mussels. Simmer for five minutes. The shrimp will be all pink and the mussel shells will have opened up. Serve with crackers. NOTES This soup is very rich. It is not overly thick. If you like your chowder thicker you may cut back on the liquid and add more flour. I use cod, haddock or salmon in my chowder. In New England they sell shellfish by the pound. 12 mussels would equal approximately 1/2 lb. This can be refrigerated and reheated. RATING Difficulty: easy. Time: 10 minutes preparation (faster if you're good at cleaning shrimp), 15 minutes cooking. Precision: approximate measurement OK. CONTRIBUTOR Tom Abar AT&T Network Systems North Andover, MA mvjta@mvgpn.att.com ___________________________________________________________________ Happy eating! <a href="http://koria.net">Return to Fishing Page </a> <a href="cookbook.html">Return to Cook Book </a>