Fish, Clams and Corn Chowder
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Description: Using pork fat, fish, clams, white wine, and light cream.
RecipeSource: Fish, Clams And Corn Chowder RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.02 Title: FISH, CLAMS AND CORN CHOWDER Categories: None Yield: 1 servings 4 Idaho potatoes, peeled and -cut into 1/2 inch cubes 6 oz Pork fat cut into 1/2 inch -cubes. 2 tb Unsalted butter 4 Garlic cloves, finely -chopped 1 lg Onion, coarsely chopped -(1/4 inch pieces) 3 Celery stalks, coarsely -chopped 2 c Clam juice, fresh, canned -or bottled 1 tb Fresh ground black pepper 1 tb Marjoram 1 tb Thyme 1 tb Sage 1/2 tb Rosemary, chopped fine. 1 c Dry white wine 1 c Fresh sweet corn or 16 oz Unsalted canned corn, -strained 1 lb Fresh fish, cut into 1 -inch square pieces 24 Fresh shelled chowder clams -or 1 c Strained canned clams -chopped up 2 c 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! Serves 4 If you want to make chowder without the clams then make a fish stock to substitute for the clam juice. Into one quart cold water add a 1/2 cup of white wine, a small celery stalk, a few sprigs' parsley, a bay leaf, a pinch of thyme, 1/2 a small onion, a pinch of coarse salt, a few peppercorns and the head, tail and bones of any fish. Reduce it until you have about 2 cups (
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