Recipe - Fish Clams And Corn Chowder

4 Idaho potatoes, peeled and
cut into One half inch cubes
6 ounce Pork fat cut into One half inch
cubes.
2 tablespoon Unsalted butter
4 Garlic cloves, finely
chopped
1 lg Onion, coarsely chopped
(One fourth inch pieces)
3 Celery stalks, coarsely
chopped
2 cup Clam juice, fresh, canned
or bottled
1 tablespoon Fresh ground black pepper
1 tablespoon Marjoram
1 tablespoon Thyme
1 tablespoon Sage
One half tablespoon Rosemary, chopped fine.
1 cup Dry white wine
1 cup Fresh sweet corn or
16 ounce Unsalted canned corn,
strained
1 pound Fresh fish, cut into 1
inch square pieces
24 Fresh shelled chowder clams
or
1 cup Strained canned clams
chopped up
2 cup Light cream

Use an enamel pot that holds about one gallon, add 23 ears sweet corn to
boiling water. Cook until almost tender then cut corn off the cob. Add the
potatoes to the same water and boil them until half done, about 5 minutes,
strain and set aside. On a medium heat, brown the pork fat until it's
nearly crisp, remove the fattiest bits. Add the onion and when it's
caramelized, add the garlic, celery and potatoes. Let each brown a little
before the next is put in. Add the butter if needed. On a low heat add 1
cup of clam juice, white wine, corn and all the spices. Simmer a few
minutes to reduce slightly. Add the remaining clam juice, clams and fish,
simmer another 5 minutes max. Salt lightly if necessary with course salt.
Add light cream, when its starts to simmer its chow time! Serves 4

If you want to make chowder without the clams then make a fish stock to
substitute for the clam juice. Into one quart cold water add a One half cup of
white wine, a small celery stalk, a few sprigs' parsley, a bay leaf, a
pinch of thyme, One half a small onion, a pinch of coarse salt, a few
peppercorns and the head, tail and bones of any fish. Reduce it until you
have about 2 cups (about 20 minutes) of stock. Strain liquid into a few
bowls temporarily.

Posted By jbphoto@pipeline.com (James Brill) On rec.food.recipes or
rec.food.cooking Submitted By MARK ALEXANDER MARK@ALEXR.DEMON.CO.UK On 11
MAR 1995 2044 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini