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New England Seafood Chowder

1 pound whitefish -- skin and bones remov
1 cup diced celery
1 large onion -- chopped
5 medium potatoes -- peeled and cubed
3 tablespoons all-purpose flour
1/3 cup cold water
2 cans (6-1/2 oz. each) minced clams liquid reser
1 can (4 oz.) tiny shrimp -- drained
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons butter or margarine
1 can (12 oz.) evaporated milk
1/2 jar (1 oz.) pimiento -- drained
Fresh chopped parsley


In a large Dutch oven, place fish and enough water to cover. Cook over medium heat until fish flakes with a fork, about 10 minutes. With a slotted spoon, remove fish and break into bite-size pieces; set aside. Measure cooking liquid and add enough additional water to equal 4 cups. In the liquid, cook celery, onions and potatoes until tender. Combine the flour and water to make a paste; stir into chowder. Cook and stir until mixture boils. Add reserved fish, clams with liquid, shrimp, crabmeat, salt, pepper, butter, milk and pimiento. Heat through, stirring occasionally. Garnish with parsley. Yields: 3-1/2 quarts.

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