Bodega Bay Fog Chowder
Source of Recipe
THE WEB
List of Ingredients
Makes 10 servings
1 large yellow onion, small dice
1/2 bunch celery, small dice
2 ounces canola oil
2 tablespoons, chopped raw garlic
1 tablespoon chopped fresh thyme
8 ounces dry sherry for cooking
16 ounces heavy cream
48 ounces clam juice
1/4 pound flour
3 bay leaves
1/2 teaspoon white pepper
4 cups Yukon Gold potatoes, peeled, diced into 1/2 -inch pieces (about 3 pounds)
1/4 pounds sweet butter
1 bunch Italian flat leaf parsley
1/2 pounds fresh halibut, diced
1/2 pounds fresh salmon, diced
3 pounds chopped sea clams
Recipe
In a heavy bottom 2-gallon pot, saute onions and celery in canola oil over medium heat until onions are translucent.
Add garlic and thyme and cook for two minutes. Add sherry and bring to a boil and reduce liquid by half. Add cream, clam juice, bay leaves, white pepper and bring to a simmer.
In a separate pot, cook the Yukon potatoes in salted water for about 8 minutes or until tender, and set aside. In a small saute pan, melt butter and whisk in flour, then cook on low heat for a minute and a half to make the roux.
Bring the cream and clam juice mixture to a slow boil, whisk in roux and let boil for 2 minutes. Continue stirring.
Turn off heat and add fish and clams to the cream mixture. Let sit for 10 minutes. This will poach the fish and clams without overcooking them. Add warm, cooked potatoes and garnish with chopped Italian flat leaf parsley. Serve in bowls.
|
|
member logon
