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Bunker Hill Chowder




Source of Recipe


the web


List of Ingredients




3 tbsp. butter or margarine
2 med. onions, chopped
2 or 3 med. potatoes, diced
2 stalks celery, chopped
1 lb. boneless white meat fish (frozen okay, flounder or haddock), cut into bite sized pieces
1 can chopped clams & juice
2 c. heated milk
Salt to taste
1/2 tsp. white pepper


Recipe



Saute onions and celery in butter. Boil potatoes in small amount of water until almost cooked. Add to onions and celery. Stir in clams and juice; heat. Add warm milk and season with salt and pepper. Gently add fish, simmer for 10 or 15 minutes over low heat. Let stand for several minutes to blend flavors. Sprinkle with nutmeg and serve. For a richer flavor add 1/2 pint cream after fish is cooked.