New England Fish Chowder

Having been born in Massachusetts, I enjoyed many specialty dishes of the East Coast. The way they were prepared varied from state to state, and even town to town.
Here is a recipe for fish chowder that is my favorite. It isn't overly spicy, but has a delicate balance of flavors that allow you to enjoy the "fish". I should note, we don't use any thickeners and as such it won't hold a spoon upright as some do.

INGREDIENTS:  

1 to 1 ½  lbs cod, or other firm white fish

1-½ cups heavy cream

6 oz slice salt pork

1 shallot

1-½ cup of water from fish

1 cup of potatoes

1 bay leaf

½ tsp dried thyme, or 1 tsp fresh thyme

Fresh parsley for garnish

Fresh ground white pepper

PREPARATION:

Peel and chop the shallot. Peel and wash the potatoes and dice into ½" cubes. Wash the thyme shaking off the water, strip the leaves and chop. Wash the parsley shaking off the excess water, cut off the leafy tips and chop finely. Rinse the salt pork and cut into ¼ " slices.

Wash the fish fillets, remove any pin bones, cut into 2 or 3 large pieces.

COOKING:

Set a medium size heavy sauce pan over medium heat, add 1-½ cups of water followed by the fish. Bring to a slow boil and cover. Simmer for 15 to 20 min. or until the fish flakes easily. Transfer to a plate. Strain the water and use for further cooking.

Again, Set a medium size heavy sauce pan over medium heat let it warm a bit then lightly brown the salt pork. Add the shallots and cook until they are soft. Add the water, potatoes, bay leaf and thyme cover and cook for 20 min until the potatoes are soft.

Remove the salt pork, add the cream and the fish, breaking it into med. size pieces (It will flake while it sets), bring to a low boil. Cover, reduce heat and simmer for 5 min. Remove from the heat and let sit for 3 hours for the flavor to develop.

Return the pan to the heat, bring to a slow boil just before serving.

Sprinkle a little chopped parsley garnish. Serve with a pepper mill full of white pepper corns.

Crab Stuffed Portabella Mushrooms

Here we have a way to use up any leftover crab meat or you can substitute caned crab meat. The larger the caps the better.

INGREDIENTS:

2 large portabella mushrooms

½ - 1 cup crab meat

1 large shallot

1 Tbsp extra virgin olive oil
3 Tbsp sherry

1/3 cup fresh parsley
2 tsp (4-6 leaves) fresh basil
1 clove fresh garlic
2/3 cup soft breadcrumbs
1/4 tsp of pepper

PREPARATION:

Wash the Basil and shake off the water; Strip the leaves from the stalks, stack and chop finely. Peel and chop or squeeze the garlic. Wash the crab meat, checking for shells; then chop. Peel and finely chop the shallot. Wash the mushrooms and pat dry. Pop out the stems and chop for the filling.

Preheat the oven to 350 deg.

Line a 13x9x2-inch baking pan with foil; coat with nonstick cooking spray.

COOKING:

Heat a skillet over medium heat, add 1 Tbsp. olive oil and continue heating. When the oil is hot, add the chopped mushroom stems, shallot, and garlic, sauté for 3 minutes. Stir in crab and parsley; heating through. Remove the skillet from the heat; stir in bread crumbs, sherry, basil, and pepper, incorporate by stirring and mashing. Fill each cap with the mixture. Arrange mushroom caps in prepared pan. . Cover the pan with foil

Bake at 350 degree F. for 15 minutes. Remove the foil and Bake for 12 minutes longer or until mushrooms are heated through.

Remove from the pan, arranging them on a serving dish. Garnish with fresh basil or parsley.

Stuffed Clams (Baked)

Updated 12/28/11

As I promised, we've been diligently working on stuffed clams. Two of our East Coast friends were experts at making them. Our first attempt was TOO hot so we reduced the "Heat" and also the amount of salt. This is the result and as always, some changes will be tried as time goes by. Until then they are worth a try, are easy to make.

INGREDIENTS:
  

12 hard shell clams

1 cup water
1/4 cup Chardonnay or other dry white wine

1 cup bread crumbed (fresh bread shreaded)
1/4 cup crumbled saltine crackers (No Salt)
1 large egg
2-3 Tbsp butter
1 medium shallot
2 small scallions
3 Tbsp fresh parsley
1/2+ tsp Bell's seasoning
1/2+ tsp Old Bay seasoning (Reduced Sodium)
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
Paprika (Hungarian) for dusting

Our second batch 2/21/11

PREPERATION:

Wash off the clam shells, checking for signs of life - Any that don't close when touched about the open shell are dead and should be discarded. In a 3 quart sauce pan bring the water and wine to boiling, add the clams, cover the pot. Continue heating until the water/wine returns to a boil, then reduce heat to a slow boil and cook for 3 for minutes.

Check the clams and remove all that have opened. Continue to "steam" the rest until they open, another 3 or 4 min. By then any that haven't opened should be discarded. Remove the remaining open clams to a dish to cool. After the clams have cooled enough, break off the top shell and scrape the meats from the shells. Mince the clam meat. Rinse and dry the bottom shells. Alternately, use a 6.5 oz can of Clam meat (drain and reserve).

Preheat the oven to 400°F.

Roll the saltines with a rolling pin between wax paper to make crumbs. Crack the egg a beat with a fork. Peel and mince the shallot. Clean the scallions wash and mince, including 2 inches of light green tops. Wash the parsley, shaking off the water and chop finely.

Combine the minced clams, panko, saltines, and egg in a bowl and mix well. Set a skillet over medium heat, when warn, melt the butter. Add the shallot and sauté until lightly browned. Then add the sautéed shallots to the clam mixture along with the scallions, parsley, Bell's seasoning, Old Bay seasoning, black pepper, and cayenne pepper. Mix well, adding about 1/4 cup of white wine or clam juice (all in the can).

Spoon the clam mixture into the clam shells, dividing it evenly between 12 bottom shell for h'orderves, or overstuff 6 shells for an entrée. Sprinkle a dusting of Paprika over the top, then put the stuffed clams on a baking sheet.

COOKING:

Bake for about 20 minutes, or until the tops are lightly browned. Serve hot.
A nice tossed salad and a glass of chilled white wine are fine accompaniments to the clams.


Notes: Both Bell's seasoning and Old Bay seasoning are primarily East Coast items, but can be ordered from Amazon.com along with other places..

Note 2: In fact we used "Chopper Clams" for this recipe. My recommendation is to purchase "Bar Harbor" brand or from as they are outstanding and about as close to fresh as you can get.

Stuffed Clams - updated

Well last night was a little different, we had Stuffed Clams, but not home made. We have found that the Kroger Brand of stuffed Clams sold locally by Fry's are quite good. So every once in a while we pick up a box, pop them in the oven and cook them. Then enjoy the clams with a little lemon squeezed over them and a dash or two of Tabasco sauce.

A nice tossed salad along side makes for an enjoyable meal.


Update 2/7/11
We tried some from our local Sprouts Farmers Market last night. Very disappointing - They were the consistency of mashed potatoes, very little spices and of all things - both red and green peppers. We DO NOT RECOMMEND them.

Update 2/1/11
I should tell you the last batch we bought had shrunk in size considerably. Don't know about the weight though - Disappointing.

Update 1/16/11
The recipe is up! check here Stuffed Clams (Baked)

Update 1/07/11

We are working on a recipe for Baked Stuffed Clams. There have been so many "hits" on them, we thought it appropriate to post a recipe. But as always, nothing is posted until we are satisfied with the recipe and it tastes really good.