Best Clam Box Fish Chow Da Recipes

New England Fish Chowd'a image

Provided by Tyler Florence

Time 1h10m

Yield 8 to 12 servings

Number Of Ingredients 16

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

Steps:

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

New England Fish Chowder image

Provided by Taste of Home

Categories Lunch

Time 45m

Yield about 4-1/2 quarts.

Number Of Ingredients 10

1/2 cup butter, divided
3 medium onions, sliced
5 medium potatoes, peeled and diced
4 teaspoons salt
1/2 teaspoon pepper
3 cups boiling water
2 pounds haddock, cut into large chunks
4 cups milk
1 can (12 ounces) evaporated milk
Additional salt and pepper, optional

Steps:

In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.

Nutrition Facts :