MAINE SEAFOOD CHOWDER RECIPE RECIPES

Steps:

• Fry salt pork to render all fat in a heavy kettle and then remove.
• Add potatoes, onions, and 1/2 teaspoon salt.
• Cover with hot water and cook over medium heat, covered, 15 minutes, until potatoes are just tender.
• Do not overcook.
• Meanwhile, cut fish into large chunks and put into another saucepan.
• Add boiling water to cover and 1 1/2 teaspoons salt.
• Cook slowly, covered, until fish is fork tender, about 15 minutes.
• Remove from heat.
• Strain and reserve liquid.
• Remove any bones from fish.
• Add fish and strained liquid to potato-onion mixture.
• Pour in milk and leave on stove long enough to heat through, about 5 minutes.
• Mix in butter and pepper.
• Serve at once.

Steps:

• In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
• Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
• Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
• In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.