RCI-SP.002.0094.001
Fish and Clam Chowder
Fish and Clam Chowder from the Recidemia collection
Prep45 min
Cook40 min
Total85 min
Servings4
Difficultyadvanced
Ingredients
- (2 medium) cubed ½-inch potatoes2 cups
- 1 cup
- sliced ¼-inch green onions3 tablespoons
- vegetable oil or bacon fat2 tablespoons
- 1 unit
- fish fillets (cod1 poundred Snapper or Haddock), cut into ½-inch pieces
- torn spinach leaves2 cups
- 4 cups
- ¼ cup
- (6 ½ ounce) can minced clams1 unit
- crisply cooked crumbled Bacon4 slices
- ¼ teaspoon
- ¼ teaspoon
- 1 unit
Method
1
Heat vegetable oil or bacon fat in a large pot over medium heat. Add chopped celery and sliced green onions, sautéing until softened, approximately 3-4 minutes.
2
Stir in the all-purpose flour to create a roux, cooking for 1-2 minutes while stirring constantly to remove the raw flour taste.
2 minutes
3
Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
5 minutes
4
Add the cubed potatoes to the simmering broth and cook for 10-12 minutes until the potatoes are almost tender.
11 minutes
5
Gently add the fish fillet pieces to the pot, stirring carefully to distribute them evenly throughout the broth.
6
Drain the minced clams, reserving the clam juice, and add both the clams and their juice to the pot. Simmer for 5-7 minutes until the fish is opaque and cooked through.
6 minutes
7
Stir in the torn spinach leaves until wilted, approximately 2 minutes. The spinach will reduce significantly as it cooks.
2 minutes
8
Season the chowder with salt and white pepper to taste. Add hot pepper sauce to achieve the desired level of heat and Honduran flavor profile.
9
Divide the chowder into serving bowls and garnish each portion with crumbled bacon. Serve immediately while hot.