New England Fish Chowd'a Recipe

Name: New England Fish Chowd'a
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dozen hard-shell clams, such as quahog; 1 quart water; 2 garlic cloves; 4 bay leaves, divided; 1/2 cup unsalted butter; 2 cups potatoes, peeled and cubed; 2 celery stalks, chopped; 1 onion, chopped; 2 inch strip salt pork; 2 tablespoons fresh thyme; 1/3 cup flour; 2 ounces bottled clam juice; 1/2 teaspoon sea salt; 2 cups heavy cream; 2 cups milk; 4 pounds fish fillets, such as flounder, cut in 1-inch pieces

Servings: persons

2 dozen hard-shell clams, such as quahog
1 quart water
2 garlic cloves
4 bay leaves, divided
1/2 cup unsalted butter
2 cups potatoes, peeled and cubed
2 celery stalks, chopped
1 onion, chopped
2 inch strip salt pork
2 tablespoons fresh thyme
1/3 cup flour
2 ounces bottled clam juice
1/2 teaspoon sea salt
2 cups heavy cream
2 cups milk
4 pounds fish fillets, such as flounder, cut in 1-inch pieces

1
Wash and scrub clams well to remove exterior sand then place in a large soup pot with boiling water.
2
Add garlic and 2 bay leaves.
3
Cover and steam over medium heat for 5 to 10 minutes until the clams open.
4
Discard any that do not open.
5
Remove clams from shells, roughly chop, and set aside.
6
Strain the broth through cheesecloth as an added precaution to remove any grit.
7
Melt butter in the soup pot, saute potatoes, celery and onion for 5 minutes until soft and well coated.
8
Add salt pork, thyme, and remaining bay leaves.
9
Make a roux by sprinkling in flour and stirring until dissolved.
10
Add the reserved clam broth, bring to a boil, stirring constantly to avoid lumps.
11
Continue to simmer, stirring, for 15 minutes until thickened.
12
Add the chopped clams, bottled clam juice and sea salt.
13
Pour in the cream and milk, cover, and cook until heated through.
14
Add the fish fillets and continue to simmer another 5 minutes until the fish is opaque.
15
Season with salt and pepper.
16
Serve with oyster crackers or crusty bread.

918

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 dozen hard-shell clams, such as quahog, 1 quart water, 2 garlic cloves, 4 bay leaves, divided, and more.

Yes, New England Fish Chowd'a falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

New England Fish Chowd'a

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