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Haddock Clam Chowder Recipe

We modified a recipe shared by Doris Berquist of Fort Mohave, Arizona to take advantage of leftover cooked fish. The seafood soup is wonderful served with warm homemade bread.

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Haddock Clam Chowder Recipe

Prep: 15 min. Cook: 40 min.

Yield: 8 Servings

15 40 55

Ingredients

4 strips bacon, diced
3 tablespoons sliced green onions
2 celery ribs, chopped
2 cups cubed peeled potatoes
1 can (14-1/2 ounces) chicken broth
1 teaspoon dill weed
1 teaspoon celery seed, crushed
1-1/4 teaspoons salt
1/4 teaspoon pepper
3 cups milk, divided
3 tablespoons all-purpose flour
2-1/2 cups cubed cooked haddock
1 cup heavy whipping cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (6-1/2 ounces) minced clams

Directions

In a Dutch oven or large saucepan, cook bacon until crisp. Remove to paper towels; set aside.
In a large skillet, saute onions and celery in drippings for 5 minutes or until crisp-tender. Add the potatoes, broth, dill, celery seed, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add 2-1/2 cups of milk.
Combine flour and remaining milk; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. add the haddock, cream, spinach and clams. Cook and stir until heated through. Garnish with bacon. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 883 calories, 86 g fat (52 g saturated fat), 266 mg cholesterol, 1,526 mg sodium, 14 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Haddock Clam Chowder in Quick Cooking March/April 2002, p43

Keep Clams Tender

Homemade clam chowder is a real treat! The trick to wonderfully tender clams is to add them at the end of cooking. If they cook too long, they become tough. —Evelyn Joy, Alameda, California