I don't know of a recipe that better represents our area than chowder. I adapted it from my mom's clam chowder recipe, and guests often request it.
- 1 pound whitefish fillets, skin removed
- 2 pounds potatoes, peeled and cut into 1-inch cubes (about 5 medium)
- 2 celery ribs, finely chopped
- 1 large onion, chopped
- 3 tablespoons all-purpose flour
- 1 can (12 ounces) evaporated milk
- 2 can (6-1/2 ounces each) minced clams, undrained
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
- 1 can (4 ounces) tiny shrimp, rinsed and drained
- 2 tablespoons butter
- 1 tablespoon diced pimientos
- 2 teaspoons salt
- 1/2 teaspoon pepper
- Minced fresh parsley
- Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside.
- Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender.
- In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley. Yield: 14 servings (3-1/2 quarts).
Originally published as New England Seafood Chowder in Country December/January 1992, p47
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