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Chowder (Clam, Oyster or Fish) From the Kitchen of John Deibler
Ingredients: 1 lb steamed clams or oysters, or lemon peppered baked fish 4 slices of finely diced cooked bacon 1 cup of finely diced celery 1 cup of chopped sweet onion 4 cups of diced cooked potatoes 2 cups of milk 1 cup of light cream (may be replaced by one can of Campbell’s New England Clam Chowder) 1 cup of finely diced carrots 1 1lb can of whole corn 3 tablespoons of all purpose flour mixed in cold water ½ teaspoon celery salt ½ teaspoon garlic powder ¼ teaspoon “Mrs. Dash Gallant Garlic Classic Italiano Seasoning” ¼ teaspoon of black pepper salt to taste
Preparation: Steam clams or oysters until firm. Wash to remove shell pieces. Dice clams/oysters to preferred size. Reserve juice being careful to exclude shell pieces. If using fish, bake fillets seasoned with lemon pepper in 350 degree oven until fillets begin to brown and meat becomes crumbly (about 35 minutes). Dice into small pieces. Fry bacon until crisp. Dice finely. Boil potatoes until done. Drain, reserving the water. Place celery, corn, onion, carrots, and seasonings into a large pot. Cover with tap water and cook until soft. Add the potatoes, bacon, clams or oysters or fish, milk, cream (or Campbell’s Chowder), flour mixture, and reserved juices. Cook over low heat 1-2 hours, stirring frequently. Be careful not to let stick to bottom of pot. Serves 10-12 people.
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Copyright 2004, Deibler Outdoors, Inc. Contact Deibler Outdoors, Inc. : Steve Deibler Contact Webmaster : Kristi Porter |
