Walleye & Clam Chowder Recipe
Ingredients
| 4 slices bacon, cut into 1/2-inch pieces | ||
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Red potatoes | 2 Cup (16 tbs), peeled | |
| 1 can (14 1/2 oz.) ready-to-serve chicken broth | ||
| 1/2 teaspoon dried dill weed | ||
| Celery seed | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| All purpose flour | 3 Tablespoon | |
| Milk | 3 Cup (16 tbs) | |
| Walleye | 1/2 Pound | |
| Whipping cream | 1 Cup (16 tbs) | |
| Minced | 1 Can (10oz), undrained | |
| Frozen chopped spinach package | 1 , Defrosted | |
Directions
In 6-quart Dutch oven or stockpot, cook bacon over medium heat until brown and crisp.
Drain, reserving 2 tablespoons bacon drippings in Dutch oven.
Set bacon aside.
Add celery and onions to bacon drippings in Dutch oven.
Cook over medium-high heat for 3 to 5 minutes, or until vegetables are tender-crisp, stirring constandy.
Stir in potatoes, broth, dill weed, celery seed, salt and pepper.
Bring to a boil over medium-high heat.
Reduce heat to low.
Simmer, uncovered, for 10 to 15 minutes, or until potatoes are tender.
In 4-cup measure, combine flour and milk.
Blend until smooth.
Stir into broth mixture.
Bring to a boil over medium-high heat.
Reduce heat to low.
Add walleye pieces.
Simmer for 3 minutes, or until fish is firm and opaque and just begins to flake, stirring occasionally.
Stir in bacon, cream, clams and spinach.
Cook over low heat (do not boil) for 5 minutes, or until chowder is hot, stirring occasionally.
Drain, reserving 2 tablespoons bacon drippings in Dutch oven.
Set bacon aside.
Add celery and onions to bacon drippings in Dutch oven.
Cook over medium-high heat for 3 to 5 minutes, or until vegetables are tender-crisp, stirring constandy.
Stir in potatoes, broth, dill weed, celery seed, salt and pepper.
Bring to a boil over medium-high heat.
Reduce heat to low.
Simmer, uncovered, for 10 to 15 minutes, or until potatoes are tender.
In 4-cup measure, combine flour and milk.
Blend until smooth.
Stir into broth mixture.
Bring to a boil over medium-high heat.
Reduce heat to low.
Add walleye pieces.
Simmer for 3 minutes, or until fish is firm and opaque and just begins to flake, stirring occasionally.
Stir in bacon, cream, clams and spinach.
Cook over low heat (do not boil) for 5 minutes, or until chowder is hot, stirring occasionally.
Chef
