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Ингредиенты
- 4 x Idaho potatoes, peeled and cut into 1/2 inch cubes
- 6 ounce Pork fat cut into 1/2 inch cubes.
- 2 Tbsp. Unsalted butter
- 4 x Garlic cloves, finely minced
- 1 lrg Onion, coarsely minced (1/4 inch pcs)
- 3 x Celery stalks, coarsely minced
- 2 c. Clam juice, fresh, canned or possibly bottled
- 1 Tbsp. Fresh grnd black pepper
- 1 Tbsp. Marjoram
- 1 Tbsp. Thyme
- 1 Tbsp. Sage
- 1/2 Tbsp. Rosemary, minced fine.
- 1 c. Dry white wine
- 1 c. Fresh sweet corn or possibly
- 16 ounce Unsalted canned corn, strained
- 1 lb Fresh fish, cut into 1 inch square pcs
- 24 x Fresh shelled chowder clams or possibly
- 1 c. Strained canned clams minced up
- 2 c. Light cream
Инструкции
- Use an enamel pot which holds about one gallon, add in 2-3 ears sweet corn to boiling water. Cook till almost tender then cut corn off the cob. Add in the potatoes to the same water and boil them till half done, about 5 min, strain and set aside. On a medium heat, brown the pork fat till it's nearly crisp, remove the fattiest bits. Add in the onion and when it's caramelized, add in the garlic, celery and potatoes. Let each brown a little before the next is put in. Add in the butter if needed. On a low heat add in 1 c. of clam juice, white wine, corn and all the spices. Simmer a few min to reduce slightly. Add in the remaining clam juice, clams and fish, simmer another 5 min max. Salt lightly if necessary with course salt.
- Add in 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 qt cool water add in a 1/2 c. of white wine, a small celery stalk, a few sprigs' parsley, a bay leaf, a healthy pinch of thyme, 1/2 a small onion, a healthy pinch of coarse salt, a few peppercorns and the head, tail and bones of any fish. Reduce it till you have about 2 c. (about 20 min) of stock. Strain liquid into a few bowls temporarily.
