While browsing the grocery store I was tempted into buying some of the on-sale seafood and come up with something to cook for dinner. Cooking for me is just as much of an art and a craft as making things with paper and scissors – its an outlet at the end of the day that I can relax and enjoy the never changing fact that everything taste better when made from scratch. Now that it is wonderfully cold out, I thought the best thing to make would be a rich soup that warmed us up and wound the kids down at the end of the day. There’s nothing like warm milk to fill you up and send you to sleep so here’s a delicious chowder recipe, a slight variation of my mom’s from New Hampshire, that really hits the spot!
serves 8 (or 4 with leftovers – this tastes even better the next day!)
What you need:
1 medium Onion, diced
1/2 stick butter
2.5 lb. red potatoes, diced
2 slices bacon, chopped
1 beef bouillon cube
1 fillet of white fish
3 cans clams drained – reserving 1 c. juice.
4 c. milk
crushed red pepper
In a big pot, melt butter, and sautee onions and bacon until softened and slightly browned. Remove from pan and set aside. Place potatoes & bouillon in to the pot and fill with water, just enough to cover the potatoes. Bring to a boil, and reduce heat to simmer and cover for about 15 minutes, or until the potatoes are cooked through. Drain liquid from pot, then add the onion, bacon, butter mixture back into the pot. Add the 1 cup of reserved clam juice and milk. Carefully lay your fillet of fish on top of the soup, cover and let simmer. The fish will cook and break apart into the soup. Lastly, add the clams, simmer for another 5 minutes to allow to them to heat through. Add crushed red pepper and salt to taste.
If you like a thicker chowder, use instant potato flakes to thicken your soup – and remember, a little goes a long way!