Maine Coast Fish Chowder Recipes

SHIRLEY'S MAINE CLAM CHOWDER

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.

MAINE FISH CHOWDER

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.

NEW ENGLAND FISH CHOWDER

Steps:

• Heat a 2 to 3-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
• Add the butter, onions, savory or thyme, and bay leaf to the pot and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions are softened but not browned.
• Add the potatoes and stock. If the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn't thickened lightly, smash a few of the potato slices against the side of the pot and cook for 1 or 2 minutes longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost over season the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
• Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let is sit for up to 1 hour at room temperature, allowing the flavors to meld.
• When ready to serve, reheat the chowder over low heat; don't let it boil. Warm the cracklings in a low oven (200 degrees) for a few minutes.
• Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

MAINE COAST FISH CHOWDER

Steps:

• In large saucepan, saute leeks in butter or margarine until soft; season with Morton® Kosher Salt. Stir in vegetable broth; bring mixture to boil. Add diced potatoes and cream-style corn; return chowder to boil. Cover and reduce heat; simmer for 10 minutes.
• Carefully add fish; simmer chowder gently, uncovered, just until fish is opaque and flakes easily with a fork, about 6 to 10 minutes depending on thickness** of fish. Do not overcook. Garnish with chopped leeks, if desired. Serve immediately.

MAINE COAST FISH CHOWDER

Steps:

• In large saucepan, saute leeks in butter or margarine until soft; season with Morton® Kosher Salt. Stir in vegetable broth; bring mixture to boil. Add diced potatoes and cream-style corn; return chowder to boil. Cover and reduce heat; simmer for 10 minutes.
• Carefully add fish; simmer chowder gently, uncovered, just until fish is opaque and flakes easily with a fork, about 6 to 10 minutes depending on thickness** of fish. Do not overcook. Garnish with chopped leeks, if desired. Serve immediately.

MAINE COAST FISH CHOWDER

Steps:

• In large saucepan, saute leeks in butter or margarine until soft; season with Morton® Kosher Salt. Stir in vegetable broth; bring mixture to boil. Add diced potatoes and cream-style corn; return chowder to boil. Cover and reduce heat; simmer for 10 minutes.
• Carefully add fish; simmer chowder gently, uncovered, just until fish is opaque and flakes easily with a fork, about 6 to 10 minutes depending on thickness** of fish. Do not overcook. Garnish with chopped leeks, if desired. Serve immediately.