Clam & Seafood Chowder

“A chowder is not an exact recipe – but a guideline for building your own”. Wonderful with lobster rolls and blueberry crumb cake!!!  My Maine Event!!

Have ready dried powdered thyme, celery salt and celery moulu (powder) dried oregano and paprika fumé.  I also use sea salt, white pepper only, touch of smoked salt,  Aunt Jane’s crazy salt.  You will need fresh dill and 3 bay leaves, 1 chopped shallot, 1/2 chopped sweet onion, 2 cans clams in juices (I was able to buy 6.5oz cans from Maine but could only find whole, so cut with scissors before adding to stock pot), about 3/4 # new red potatoes about 3/4 to 1” diameter, and about 1-1/2 to 2 pounds of mixed fish such as flounder, haddock, cod etc.(some may prefer monk) and 6 or so celery stalks strings removed and medium chop…   You will need bacon grease to sauté the shallots and onion and eventually celery, generally 3 teaspoons or so.  (I do not like bacon in the chowder as it inevitably has the wrong texture when in the liquids.)  You will sauté the shallot and onion for a few min., med low temp then add the celery and the herbs, salts, peppers, paprika etc.  I like to sauté the dried herbs to release their fragrance… After you add the broths etc., taste and smell and adjust accordingly..

A bit of fresh thyme leaves are nice touch but add near end along with dill…

Cook potatoes in water just to cover with 3 bay leaves and shower of salt.  Bring to gentle boil and cook (with or without lid) till very tender but not falling apart.  With slotted spoon remove place in bowl and cover with kitchen towel to cool and steam.  When you are ready to add to stock pot, peel & cut into bite size pieces, skin on.  

To the same water add and poach the fish gently, cut in large pieces if necessary to fit.  Poach till opaque (won’t take much time), remove with slotted spoon, cool a bit and cut bite size.  Save water, remove bay and add fish to the sautéed shallot, onion, celery.  I add about 4 cups of the stock but do not discard till you are certain you no longer need it.  Add in the potatoes, 4 or 5 sprigs of dill, chopped without the stems, and lastly the clams (remember cut into bite size) and their juices from the cans.  I do fork mash some of the potatoes to help thicken.   Adjust the seasonings.  Near serving time add approx. 1/2 cup heavy cream and 1/3 cup 1/2… When reheating NEVER boil the chowder as it will curdle.  (A nice touch is to add some steamed fresh clams in their shells for a sense of the ocean on the rocks).

I heat the bowls and add 1+ teaspoon of butter to each bowl before adding the chowder… Serve with crackers of your choice.