We made this at Hubbard Lake, modified from Charley's Chowder recipe which was adapted from the recipe found originally in the Michigan Cook's Collection. Anne and Becky adapted it again.
Heat oil in large pot, then add onions and cook until transparent. Add garlic and spices, cook for another minute. Add celery and red pepper and cook until tender. Be careful not to burn garlic or it may ruin the flavor. Add the tomatoes and cook for about 20 minutes, stirring to prevent sticking. Add the Clamato juice and clam juice and fish and cook for 15 minutes, uncovered at full heat (do not add shrimp and muscles if pre-cookerd until last minute). Cover the pot, add salt if desired and cook for another 20 minutes on low heat. Stir often with a whisk to break up the fish and blend the flavors. When serving, add the chopped parsley. Excellent served with crusty bread. Frozen fish fillets work fine, no need to defrost them first, although they may require additional whisking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (482g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 125 (75%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 36mg||1 %|
|Potassium 439.5mg||12 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 7.1g|
|Protein 2g||3 %|
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: 166
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!