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Gourmet Clam Chowder
submitted by: Fish Sniffer Reader Don Smith

 

  • 4 qts of half and half or concentrated milk
  • Qt can of clam juice
  • 3lbs of red potatoes
  • 3lbs of fresh clam meat
  • 2lbs of halibut fillets or other white fish
  • 1lb of large peeled shrimp
  • 2 cans sliced carrots
  • 1/2 cube butter
  • 1 purple onion
  • 4 stalks of celery
  • 4 cloves of garlic
  • white wine
  • parsley
  • dill weed fresh is good

Pour all liquid in a large pot, then dice potatoes boil until done, add to liquid heat until boil then lower heat to simmer, stirring to keep of bottom do not over heat, sauté diced onion celery and carrots in wine and butter, add mixture to sauce, Heat on low for approx. 2hrs then add diced fish, clams, shrimp, cook 1 more hr then serve.

Editors Note: I used canned clams and fresh garden carrots and reduced the recipe by 1/2 and it was still REALLY GREAT! Thanks Don!

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