|cod and clam chowder with toasted baguette slices|
|cod and clam chowder with oyster crackers|
and a sprinkle of ground black pepper
|A beautiful autumn day|
near my home (New Hampshire, USA, 2015)
|looking up from my own back yard|
(New Hampshire, USA, 2015)
Cod and Clam Chowder (makes about 3 quarts)
2 Tbsp oil (may also use half oil and half butter)
1 medium onion, finely chopped (about 1 cup)
2 celery sticks, finely chopped (about 1 1/2 cups)
8 sprigs fresh thyme, pull some of the leaves off from the stems
1 bunch scallion, green part only, thinly sliced (about 1/3 cup)
2 Tbsp dried flat leaves parsley (see below)
5 cups clam stock (preferably home-made)
3 russet potatoes, peeled, cubed
12 oz cod fillet, cubed
About 1 lb steamer clams, cooked and meat removed (about 1/2 cup, may cut each in half)
About 1 lb littlenecks, cooked and meat removed (about 1/2 cup, may cut each into 2-3 pieces)
2 cups half and half
1 Tbsp fish sauce (or more according to your taste)
Ground black pepper, garnish (optional)
1) Heat a pot over medium heat. Once the oil is hot add onion and celery. Saute about 2 minutes until the onion is soft.
2) Add thyme stems and leaves, scallions and crumble in the dried parsley. Saute about a minute.
3) Add the clam stock. Once the liquid comes to a gentle boil turn heat to medium low. Cook for about 15 minutes or until the celery is soft.
4) Add the potato. Cook for about 45 minutes or until the potato is soft.
5) Once the potato and celery are soft to your preference then add the haddock and clams. Cook about a minute or two until the haddock is just cooked.
6) Add the half and half and season with fish sauce.
*You can substitute fish sauce for salt and vice versa.
*Use fresh parsley if have any. I had some dried up so I used this instead. I prefer to use parsley and thyme since they will not overpower the favor of this chowder.
*Littlenecks are clams. These have less sand and grits in them. The steamers have more sand and grits so you may want to rinse them after you have harvested the meat.
*If you have too much parsley it is quite easy to dry it for future use. Just chop the leafy parts and scatter it on a plate for a few days to air dry. Once it is completely dry store it in an airtight container.