Creamy Seafood Chowder

Categories: Seafood | Soups

Serves: 4 Servings

Ingredients:

------------------------------AARONSON PSTT79C------------------------------

Instructions:
------------------------------------BASE------------------------------------
1/4 lb Salt pork; small dice
1 Leek; (white part) diced
1 lg Onion; diced
2 c Potatoes; peeled and diced
1/2 c Celery; finely ficed
1 c Bottled clam juice
1 tb Parsley; chopped
Oregano & thyme
1 Bay leaf; Salt & pepper to
-tas

----------------------------------SEAFOOD----------------------------------
1/4 lb Scallops
1/4 lb Haddock; OR
Scrod
12 Chowder clams; (quahogs)
3 c Liquid
3 c Light cream; Salt & pepper
-to tas
Butter; if desired

In large stockpot saute salt pork until crisp & golden brown. Add leek and
onion and saute until onion begins to brown. Add potatoes, celery, clam
juice, parsley, spices and 1 cup water. Bring to a boil on medium heat.
When boiling, reduce heat and simmer until potatoes are just tender--about
10 minutes.

SEAFOOD To the hot base add: 1/4 lb scallops, 1/4 lb haddock or scrod, cut
in 1/2" pieces, 1 dozen chowder clams (quahogs) shucked & chopped (reserve
3 cups of their liquid), 3 cups light cream, salt & pepper to taste,
butter, if desired> Add the scallops, fish and clams w/reserved liquid to
the base and simmer until the clams are tender--about 5 minutes. Stir in
the cream.

Taste & season w/salt and pepper to taste and if desired, a tablespoon or
two of butter. Mix well and serve very hot. Hope you enjoy these chowders!
SUSAN AARONSON (PSTT79C) Formatted by Elaine Radis
Posted to EAT-L Digest 20 Sep 96

Date: Fri, 20 Sep 1996 14:41:39 -0500

From: LD Goss

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