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Chowder, Grandmothers Seafood

Source of Recipe

Lucy Lucille Ellingson 1956


List of Ingredients

4 slices bacon
3-4 potatoes, cubed
1 medium onion, diced
1 stalk celery, sliced diagonally
4 stems parsley, minced
2 tblsp butter
2 tblsp flour
1 1/2 C clam nector
2 C scalded milk
1 1/2 C chopped clams
1 1/2 C cooked petrale or english sole (optional)
salt
pepper
dash cayenne


Recipe

Chop or mince the bacon and fry until crisp. Remove the bacon and set aside. Saute the potatoes, onions, garlic and celery in the bacon fat.Add the clams, fish, parsley and spices to a stockpot with the sauted ingredients. Scald the milk (this adds a rich flavor) and melt the butter, brown the flour lightly and pour the milk in, stirring with a whisk until it thickens, Add this to the stockpot and cook on medium low. Add the clam nectar and just heat through, avoiding overcooking the clams as they will become rubbery.
Variation; Add carrots, cubed and use half and half, unscalded, in place of milk. Season with 2 tblsp parsley, 2 tblsp garlic, salt, pepper, 1 1/2 tsp dried oregano, 1 1/2 tsp dried basil, 1 1/2 tsp dried thyme, 1 tsp tarragon, chopped and 1 tsp Tabasco.