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Fish and Clam Chowder Recipe

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This recipe for Fish and Clam Chowder, by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Bailey
Added: Monday, February 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3/4 pound salt pork, diced
4 tbsp. butter or margarine
2 c. chopped onion
3 c. diced potatoes
4 dozen littleneck clams, scrubbed
1 c. water
2 quarts milk
1 pound fresh or frozen mild fish filets, coarsely chopped
2 tsp. salt
1/2 tsp. celery salt
1/4 tsp. ground black pepper
1 c. heavy cream

Directions:
Directions:
In 6 to 8-quart dutch oven, fry salt pork over medium heat until crisp. Add butter, onion and potatoes to salt pork and drippings. Cook, stirring occasionally, 8 minutes. Place clams and water in large skillet and heat to boiling. Cover and allow to boil until clams open. Reserving liquid, remove clams from shells and chop fine. Add chopped clams and liquid from skillet to onion-potato mixture. Stir in milk, fish, salt, celery salt and black pepper. Heat to boiling. Cover, reduce heat and simmer for about 30 minutes. Stir in cream, then heat until just heated through and serve. Makes 4-1/2 quarts

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
1 hour

 

 

 

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