New England Fish Chowd'a

Name: New England Fish Chowd'a
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 4 bay leaves, divided; 2 celery stalks, chopped; 57 grams bottled clam juice; 24 hard-shell clams, such as quahog; 2 kilograms fish fillets, such as flounder, cut in 1-inch pieces; 79 milliliters flour; 2 Tbsps fresh thyme; 2 garlic cloves; 473 milliliters heavy cream; 473 milliliters milk; 1 onion, chopped; 473 milliliters potatoes, peeled and cubed; 2 inches salt pork; 1 teaspoons sea salt; 118 milliliters unsalted butter; 946 milliliters water

New England Fish Chowd'a might be just the main course you are searching for. This recipe serves 12. One portion of this dish contains around 35g of protein, 27g of fat, and a total of 423 calories. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. A mixture of sea salt, butter, bottled clam juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Wash and scrub clams well to remove exterior sand then place in a large soup pot with boiling water.

Ingredients you will need

Clams

Water

Soup

Equipment you will use

Pot

Add garlic and 2 bay leaves. Cover and steam over medium heat for 5 to 10 minutes until the clams open. Discard any that do not open.

Ingredients you will need

Bay Leaves

Garlic

Clams

Remove clams from shells, roughly chop, and set aside. Strain the broth through cheesecloth as an added precaution to remove any grit.

Ingredients you will need

Pasta Shells

Broth

Clams

Equipment you will use

Cheesecloth

Melt butter in the soup pot, saute potatoes, celery and onion for 5 minutes until soft and well coated.

Ingredients you will need

Potato

Butter

Celery

Onion

Soup

Equipment you will use

Pot

Add salt pork, thyme, and remaining bay leaves. Make a roux by sprinkling in flour and stirring until dissolved.

Ingredients you will need

Bay Leaves

Salt Pork

All Purpose Flour

Thyme

Add the reserved clam broth, bring to a boil, stirring constantly to avoid lumps. Continue to simmer, stirring, for 15 minutes until thickened.

Ingredients you will need

Broth

Add the chopped clams, bottled clam juice and sea salt.

Ingredients you will need

Clam Juice

Sea Salt

Clams

Pour in the cream and milk, cover, and cook until heated through.

Ingredients you will need

Cream

Milk

Add the fish fillets and continue to simmer another 5 minutes until the fish is opaque. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

Serve with oyster crackers or crusty bread.

Ingredients you will need

Oyster Crackers

Crusty Bread

Equipment

Pot

Cheesecloth

Ingredients

Servings:

bay leaves, divided 2

celery stalks, chopped 57grams

bottled clam juice 24

hard-shell clams, such as quahog 2kilograms

fish fillets, such as flounder, cut in 1-inch pieces 79milliliters

flour 2Tbsps

fresh thyme 2

garlic cloves 473milliliters

heavy cream 473milliliters

milk 1

onion, chopped 473milliliters

potatoes, peeled and cubed 2inches

salt pork 1teaspoons

sea salt 118milliliters

unsalted butter 946milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santa Margherita Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.