Try this Fish Clams and Corn Chowder recipe, or contribute your own.
Suggest a better descriptionUse an enamel pot that holds about one gallon, add 2-3 ears sweet corn to boiling water. Cook until almost tender then cut corn off the cob. Add the potatoes to the same water and boil them until half done, about 5 minutes, strain and set aside. On a medium heat, brown the pork fat until its nearly crisp, remove the fattiest bits. Add the onion and when its caramelized, add the garlic, celery and potatoes. Let each brown a little before the next is put in. Add the butter if needed. On a low heat add 1 cup of clam juice, white wine, corn and all the spices. Simmer a few minutes to reduce slightly. Add the remaining clam juice, clams and fish, simmer another 5 minutes max. Salt lightly if necessary with course salt. Add light cream, when its starts to simmer its chow time! Serves 4 If you want to make chowder without the clams then make a fish stock to substitute for the clam juice. Into one quart cold water add a 1/2 cup of white wine, a small celery stalk, a few sprigs parsley, a bay leaf, a pinch of thyme, 1/2 a small onion, a pinch of coarse salt, a few peppercorns and the head, tail and bones of any fish. Reduce it until you have about 2 cups (about 20 minutes) of stock. Strain liquid into a few bowls temporarily. Posted By jbphoto@pipeline.com (James Brill) On rec.food.recipes or rec.food.cooking Submitted By MARK ALEXANDER On 11 MAR 1995 2044 GMT
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Serving Size: 1 Serving (6051g) | ||
Recipe Makes: 1 | ||
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Calories: 11733 | ||
Calories from Fat: 8948 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 994.2g | 1326 % | |
Saturated Fat 573g | 2865 % | |
Monounsaturated Fat 305.1g | ||
Polyunsanturated Fat 57.4g | ||
Cholesterol 3217.9mg | 990 % | |
Sodium 3038.2mg | 105 % | |
Potassium 12061.5mg | 317 % | |
Total Carbohydrate 441.3g | 130 % | |
Dietary Fiber 30.4g | 121 % | |
Sugars, other 410.9g | ||
Protein 288.9g | 413 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11733
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