Intrepid Murmurings

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21 Apr · Thu 2005

New England Fish Chowder
So here I am in New Hampshire, back to the homeland for Grammy Waitt's funeral. Flying west to east is odd this time of year, as the clock itself flies forward but the seasons shift back. Here it is still winter almost, trees still asleep, tulips and daffodils mere twinkles in the eye. A big spring event has just occurred, however, the return of the "peepers" (no, not what you think, they are frogs that sound a lot like crickets, to a non-native like myself). It is really a delicate peep peep peeping sound (hence the name), that seems to gets more raucous as the night goes on. Party time! Though each visit is different (this one for sure) there are always a few certainties about a New England visit. One is a good discussion or two about baseball (the Yanks and the Sox -- all hail the Sox!), and other is a bowl or two of steaming hot chowder (and none of that thick stuff, thank you very much). So here you go, this one is pretty decent... New England Fish Chowder (sorry folks, this one's full of dairy!) 4 large potatoes 4 medium onions 1 cup chopped celery 6 cloves 2 cups half & half 1 T. salt 2-3 bay leaves pinch of dill 1/2 peppercorns 2 1/2-3 cups clam juice (or stock) 2 lb firm white fish 1 can shrimp 1/2 lb scallops 1 cup white wine 1/2 cup butter Wash, peel, and cut potatoes into medium cubes. Slice onions. Combine vegetables with spices/herbs in large saucepan. Boil until vegetables are done, about 25 min. Remove cloves and bay leaves. Add fish, milk, and butter. Simmmer 10-15 min, or until fish is fully cooked. Serve hot (with oyster crackers, of course).

@ 03:55 PM PDT [ Comments [0] ]

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