Serve 6

Ingredients:

• ½ cup fat salt pork
• 5 large potatoes, sliced
• 2 cups milk, scalded
• 5 hard boiled eggs, sliced
• 2 tbsp. butter
• Salt and pepper

Preparation:

Mince the salt pork and render the fat in a pan. Then add in potatoes and just enough water to cover it all. Simmer it until the potatoes have become tender. Then add in the milk, the eggs, the butter, and cook, season to your taste!

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This is  a low fat recipe that you will love!

Makes 6 servings

Ingredients:

• 2 medium onions, chopped
• 2 medium stalks celery, diced
• 1 tbsp. olive oil
• 2 medium carrots, diced
• 2 tbsp. all – purpose flour
• 2 cans (14 ½ ounces each) defatted chicken broth
• 4 large potatoes, peeled and cubed
• 1 tsp. dried marjoram
• 1tsp. dry mustard
• ¼ tsp. curry powder
• ¼ tsp. ground black pepper
• 1 1/3 cups 2% low – fat milk
• 1 ¼ cups trimmed and diced fully cooked smoked ham
• 1 can (16 ounces) tomatoes (with juice)
• 1/3 cup thinly sliced scallions

Preparation:

In a pan add the onions, celery , and oil together. Saute this all in a medium to high heat pan for about seven minutes, or until the vegetables have become a golden  color. Then add in the carrots, and the flour. Stir this for about a minute, then add in the broth and leave until it becomes well blended.

Then add in the potatoes , the marjoram, the curry powder, the mustard, and the pepper. Bring this all to a boil and then lower the heat , making sure to stir this occasionally.  Do this for about fifteen minutes, or until the potatoes and carrots are almost tender. Then, using a ladle take 1 1/4 cups of the vegetables to a blender and add about half of the milk you will use. Then blend this until the vegetables become smooth and then pour it all in a large bowl.  Repeat this with another 1 1/4 cups of vegetables and the rest of the milk, return all of this in the pot , and add the ham , the tomatoes ( with its juice), and the scallions. Simmer this and make sure to stir. do this for about nine minutes, or until the reaming vegetables are nice and tender.

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This is a Massachusetts recipe

Serve 4 to 6

Ingredients:

1 quart clams
1 ½ cups cold water

Preparation:

Scrub the clams you will use and wash it to remove the sand and debris. Then place them all in a large kettle or pan and add water. Cover it and cook over a low heat . Cook until the clams start to open ( about twenty minutes) Then remove the clams. Take the liquid and put it through a strainer. If you wish to make more of this broth just add boiling water or milk to make more. You may serve this hot or cold, and you may add just a touch of paprika.

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Serves 4

Ingredients:

• 3 tbsp. fat salt pork, diced
• 1 onion, sliced
• 2 cups potatoes, diced
• 1 ½ cups boiling water
• 1 cup canned corn
• 1 cup milk
• 1 cup cream
• Salt and pepper
• 4 common crackers, split

Preperation:

render the fat from the salt pork, and then add the onions. Cook the onions until they become golden and soft. Then add the potatoes , the corn, and the water, and cook it all until the potatoes become nice and tender. Then add in the milk and the cream and continue to simmer. Then season to your preference. You are nowready to serve, serve with crackers.

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Serves 4

Ingredients:

• 1 tbsp. unsalted margarine
• 1 medium – size yellow onion, chopped
• 1 small stalk celery, chopped
• ¼ small sweet green pepper, cored, seed, and chopped
• 1 tbsp. flour
• ½ tsp paprika
• 1 cup low – sodium chicken broth
• 2 cups fresh or frozen whole – kernel corn
• 1 cup skim milk
• 1 ½ tsp lemon juice
• 1/8 tsp black pepper

Preperation:

1. In a large pan, melt the butter over a medium heat. Then add in the onions, the celery, and the green peppers and cook for about five minutes, or until the vegetables have become soft.

2. Then add in the flour and the paprika and cook it all for about three minutes. Then slowly stir in the chicken broth and continue to cook, making sure to stir. Do this until it starts to thicken and comes to a boil.

3. Then add in the corn and cover. Cook this all for about five minutes, and then add in the milk, the lemon juice, the black pepper, and then reduce the heat to a low.    You are now ready to serve !

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Serves 6

Ingredients:

• 2 cans (10 ounces each) minced clams (with juice)
• 1 tbsp. non-diet tub–style margarine or butter
• 2 medium onions, finely chopped
• 1 stalk celery, chopped
• 1 small carrot, chopped
• 1 tablespoon all purpose flour
• 1 cup bottled clam juice or de-fatted chicken broth
• 1 tbsp. Worcestershire sauce
• 1 ½ tsp. dried basil
• 1 tsp. dry mustard
• ½ tsp. dried marjoram
• ¼ tsp. celery salt
• ¼ tsp. ground black pepper
• 2 ½ cups whole or 2% low – fat milk
• 3 cups peeled and cubed potatoes
• 2 cups frozen whole kernel corn
• 3 tbsp. finely chopped fresh chives or scallion tops

Preperation:

Take the clams and drain them, save the juice and the set  it aside. In a large pan , melt butter and  then add in onions, celery, and carrots. Cook this, and remember to stir. Do this until the onions have turned a golden color. Then add in the flour and cook for about a minute. Then add in the clam juice and stir until it becomes smooth. Then add in the bottled clam juice, the Worcestershire sauce, the basil, the mustard, the marjoram, the celery, the salt, the pepper, and 1 1/2 cups of the milk. Then add in the potatoes and the corn and bring it to  boil. Then lower the heat , cover and allow it to simmer for about twenty minutes, or until the potatoes become tender.

Take about three cups of the vegetables to a blender. Add in the rest of the milk ( 1 cup) and blend. Then return this blended puree to the pan. Then add in the rest of the clams and the chives/ scallions. Bring it to a boil over medium heat, and stir often. Do this for about nine minutes. You are now ready to serve!

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Serves 6 to 8

This recipe takes a bit longer to cook than others , so prepare to wait ( at least 24 hours) You may use another stock, but this one goes perfectly with the chowder!

Ingredients:

• Fish
• 2 cloves garlic, minced
• ½ tsp. dried thyme
• 1 tsp. coarse salt
• 2 pounds lean fish fillets _ haddock, cod, hake _ in 2 – inch cubes

The Stock, if needed (Some keep a supply frozen)
Heads and bones of filleted fish
6 cups water
1 cup dry white wine

Chowder
4 cups thinly sliced onions
1 clove garlic, minced
¼ cup flour
5 to 6 cups stock (from above or prepared otherwise)

Sachet d’e’pice
2 tsp. dried basil
½ tsp. dried summer savory
2 bay leaves, crumbled into small bits

½ tsp. saffron threads
2 tsp. salt, if desired
2 pounds (about 5 cups) new potatoes peeled and sliced into 1 –inch – by ¼ – inch – thick slices.
½ cup light or heavy cream (you may wish to use more)
Minced fresh basil or thyme, optional, to garnish

Preparation:

Crush the salt, minced garlic, and thyme in a mortar and let it turn into a paste. You may also chop it with a large knife. Then cut the fish into cubes and place in a bowl. When you have finished cutting, sprinkle the paste over it and spread it thoroughly with your hands. Let it season over night in the fridge , or if you are in a hurry for just a few hours.

With a knife or some kitchen shears, cut and then discard the fish gills

Chop the skeletons or frames in big pieces and then add to the water in a large pan. Then let it simmer for about five minutes or until you are able to easily pull the meat off the bones. Reserve this and refrigerate for twenty minutes. Then put the bones in the kettle again and add the wine. Continue to simmer this gently for about twenty minutes. Then put it through a strainer with wet cheesecloth. Throw away the bones

Sweat the onions and the garlic in olive oil in a big pan until  they are soft and golden  which will take about 10 minutes, over a medium heat. When it has cooked, add  in the flour and cook for about two minutes.  Then pour in the fish stock and the sachet, steep saffron in 1/4 cup hot water and then add to the pot. You may season to your preference if you wish. Then bring it to a boil, and make sure to stir.

Add potatoes and simmer gentle for 15 minutes or until potatoes are cooked.
When potatoes are done, stir in both the cooked and raw fish pieces. Gentle cook for about 2 minutes or until the outsides of the fish pieces turn white. Do not overcook fish.

Cool this pot of chowder as quickly as possible, try putting it in a sink and have cold water run around it. Then refrigerate it covered overnight. During this time, the flavors will peak!

Then warm the soup over a low heat and add the cream so that the chowder gets its color and is rich. Then put in a dash of fresh herbs, and serve it all in hot bowls. Serve with crackers.

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Serves 8

Ingredients:

• 4 pound haddock
• 8 cups cold water
• 1 bay leaf
• 1 spray thyme
• 1 stalk celery
• ½ pound ground fat salt pork
• 2 onions, chopped fine
• 4 tbsp. flour
• 3 medium potatoes, diced
• 2 cups milk
• Salt and pepper

Preparation:

Cut the fish into squares, and place the fish head and the bones in a deep pan. Then add in cold water and the bay leaf and the celery. Simmer this for about fifteen minutes and then strain. Render the fat from the salt pork and then remove the cracklings. Add the onions to the fat. Cook the onions until they are soft and golden. Then add the flour and blend. Then add in the potatoes and the bouillon. Simmer this for about fifteen minutes and then add the fish that you have cut. Simmer it all until the fish is done, which is about ten minutes. Then add the milk and bring it all to a boil. Season to your preference and you are ready to serve!

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Serves 6

There are several layers in this dish that all add up to turn into a very delicious dish.

Ingredients:

• ½ pound salt pork, in ¼ – inch cubes
• 3 medium onions, thinly sliced
• 1 16 – ounce can tomatoes or 5 fresh tomatoes, peeled and chopped.
• 2 tbsp. tomato paste
• ½ cup each ketchup and chili sauce
• 2 tsp. Worcestershire sauce
• ½ tsp. Tabasco sauce
• 1 tsp. thyme
• 2 bay leaves
• Juice of 1 lime
• Salt, to taste, if desired
• 1 ½ pounds potatoes, peeled and thinly sliced
• 3 green or red sweet peppers, in ¼ – inch dice
• 2 pounds fillet of grouper, sea bass, drum or red snapper, Cut into 1- inch pieces
• ½ pound unsalted crackers (or saltines will do)
• 4 or 5 cups fish stock or clam juice, approximately
• 1 cup dry sherry or white wine

Preparation:

You must note that the first 12 ingredients will all be cooked into a thick sauce to add on to the layers.

Render the fat from the salt pork in a pan, do this until it becomes brown and crisp. This will take about eight minutes. Do not let this burn, then lift the pork cracklings out with a spoon. Then pour out the fat and discard.

Then saute the onions in a pot over medium heat until it is well cooked and soft. This will take about ten minutes. Do not let it burn.

Add in the chopped tomatoes, the ketchup, the tomato paste, the chili sauce, the Tabasco sauce, the Worcestershire sauce, the thyme, the bay leaves, and the lime juice. Stir this well to blend. Then cook it all over medium heat for about 15 minutes. Add salt if you so wish.

While the sauce is cooking, peel the potatoes and then slice it thinly, at this same time, slice the peppers.

In a medium pan, add in this order : layers of fish, raw potatoes, sweet peppers, 12 or so crackers, and lastly the tomato mixture.

Then add the stock or clam juice so that you have added 1 inch to the top layer. Let this simmer for about two hours. When the chowder is almost done, add the sherry or the wine.

Now you are ready to serve. Pour the chowder into large bowls. Serve with some salad and perhaps some fruit for a nice display!

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