Connecticut Coastline Seafood Chowder

Serves: 8
Total Calories: 524


Chowder Base:
1/4 pound diced salt pork
2 large onions, peeled and chopped
2 leeks, cleaned and sliced
1 rib celery, sliced
1 cup water
2 cups Doxie clam juice or fish stock
3 cups peeled and diced potatoes
1 tablespoon chopped parsley
1/2 teaspoon oregano
1/2 teaspoon thyme
1 bay leaf, broken in half
freshly ground pepper

Ingredients To Finish Chowder:
1/2 pound bay scallops
1/2 pound firm white fish, cubed
3 dozen quahogs (or any kind of clams), coarsely chopped
4 cups light cream
few Tabasco
2 tablespoons unsalted butter


For Chowder Base:
Cook the salt pork in a large soup kettle over medium heat until fat is rendered and pork is crisp. Add onions and leeks and sauté for 4 minutes. Add remaining chowder base ingredients to the pot, bring to the boil, reduce heat and simmer, covered, for about 15 minutes or until potatoes are tender. Cool base and chill overnight if possible.

For Ingredients To Finish Chowder:
Return pot to stove and bring base to a simmer. Add seafood, including any clam liquor, and simmer for 3 minutes. Add remaining ingredients and cook over low heat until just heated through. Serve chowder immediately.

Nutritional Facts:

Serves: 8
Total Calories: 524
Calories from Fat: 388

This Connecticut Coastline Seafood Chowder recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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