New England Seafood Chowder |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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I don't know of a recipe that better represents our area than chowder. I adapted it from my mom's clam chowder recipe, and guests often request it. Ingredients:
1 pound whitefish fillets, skin removed |
2 pounds potatoes, peeled and cut into 1-inch cubes (about 5 medium) |
2 celery ribs, finely chopped |
1 large onion, chopped |
3 tablespoons king arthur unbleached all-purpose flour |
1 can (12 ounces) evaporated milk |
2 can (6-1/2 ounces each) minced clams, undrained |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
1 can (4 ounces) tiny shrimp, rinsed and drained |
2 tablespoons butter |
1 tablespoon diced pimientos |
2 teaspoons salt |
1/2 teaspoon pepper |
minced fresh parsley |
Directions:
1. Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside.
2. Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender.
3. In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley. Yield: 14 servings (3-1/2 quarts).
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