Photo caption: Fishing Life - Matthew Wheeler with his catch, a striped bass.
This is my favorite recipe because one of my first supervisors and instrumental mentors from early on in my professional life gave me and my wife this recipe at our Jack & Jill wedding shower as a gift. Making this recipe, always just reminds me of him. In the summer I make it with lobster that I catch myself, and in the winter I make it with haddock (or whatever I feel like). It’s easy, versatile, and can be fairly inexpensive to make depending on what you use for seafood.
Fish (or lobster, or clam) Chowder
- 4 medium OR 2 Large yellow onions
- 6 large Yukon Gold potatoes
- ½ lb butter
- 1 Qt. Whole Milk
- 2 lbs. Haddock
- Substitute lobster. 10 live 1 lb. lobsters = 2 lb. meat. Steam them 75% of the way, shuck, and then finish the meat cooking in the chowder per instructions below.
- Substitute shucked whole belly clams, just proceed as if you were using the haddock.
- Put 1 stick of butter in a large pot and melt.
- Add chopped onions and cook until they just start to soften up a bit.
- Add potatoes (cubed fairly large) and fill the pot with water until the potatoes are just covered.
- Simmer pot for no more than 20 minutes (don’t want the potatoes to get too soft in the end).
- Add seafood and cook about 5 minutes.
- Add milk, bring back to a boil, and slice up the other stick of butter and melt.
- Salt and pepper to taste.
Chowder gets better when you re-heat it, so make it the day before, and then serve (this is why we don’t over cook the onions or potatoes).
Don’t forget the oyster crackers!!!!
Monday, December 7, 2020 6:04:00 PM