Recipe - Creamy Seafood Chowder

AARONSON PSTT79C

BASE
One fourth pound Salt pork; small dice
1 Leek; (white part) minced
1 lg Onion; minced
2 cup Potatoes; peeled and minced
One half cup Celery; finely ficed
1 cup Bottled clam juice
1 tablespoon Parsley; chopped
Oregano & thyme
1 Bay leaf; Salt & pepper to
tas

SEAFOOD
One fourth pound Scallops
One fourth pound Haddock; OR
Scrod
12 Chowder clams; (quahogs)
3 cup Liquid
3 cup 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 tenderabout
10 minutes.

SEAFOOD To the hot base add: One fourth pound scallops, One fourth pound 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 tenderabout 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 EATL Digest 20 Sep 96

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

From: LD Goss ldgoss@METRONET.COM