Clam And Fish Chowder Recipe
Ingredients
| 1/2 lb. fish fillets, any white flesh variety | ||
| Bacon Slices | 3 | |
| Potatoes | 2 Cup (16 tbs), peeled | |
| Onion | 1 Large, chopped | |
| Chicken broth | 1 10 Ounce | |
| Milk | 2 Cup (16 tbs) | |
| Flour | 3 Tablespoon | |
| Whipping cream | 1 Cup (16 tbs) | |
| 1 10 oz. can minced or baby clams | ||
Directions
Cut fish into 1/2" (1 cm) pieces, or flake, being sure to remove all bones.
Chop bacon and combine with onions in large microproof casserole.
Cook on HIGH 4 minutes until bacon is cooked and onion is tender.
Remove drippings if there are more than 3 Tbsp., (45 mL) but leave this amount to combine with the flour.
Add fish, potatoes and broth and 1 1/2 cups (375 mL) milk and cook on HIGH until mixture boils, then lower power level to 30% and cook 2 minutes longer.
Whisk together flour and remaining milk.
Stir into chowder and cook on HIGH 1 minute.
Add cream, undrained clams, salt and pepper to taste, and dash Tabasco sauce and reheat at 80% power to serving temperature.
Garnish with fresh parsley.
Chop bacon and combine with onions in large microproof casserole.
Cook on HIGH 4 minutes until bacon is cooked and onion is tender.
Remove drippings if there are more than 3 Tbsp., (45 mL) but leave this amount to combine with the flour.
Add fish, potatoes and broth and 1 1/2 cups (375 mL) milk and cook on HIGH until mixture boils, then lower power level to 30% and cook 2 minutes longer.
Whisk together flour and remaining milk.
Stir into chowder and cook on HIGH 1 minute.
Add cream, undrained clams, salt and pepper to taste, and dash Tabasco sauce and reheat at 80% power to serving temperature.
Garnish with fresh parsley.
Chef
