Chowder is a funny word. Folks in the north-east use it as a compliment (I believe this because chowder is such an awesome item.) They might call someone a chowder-head. (But phonetically they would chow-duh head).
DW Seafood Chowder
1 c. chopped celery
1 medium onion diced
1 clove garlic minced
4 – 5 strips bacon chopped
1 c. flour
4 oz butter
4 med potatoes peeled, cubed and boiled until tender
5 c. milk
8 oz clam juice
1-2 c. cocktail shrimp
2 cans minced clams
Cubed or sliced fish (optional)
8 oz heavy cream (or half & half)
Salt/pepper
Cut bacon into ¼” cubes. Fry until cooked and slightly crisp. Remove bacon to a separate dish and keep drippings. Add chopped celery, onion, garlic and butter. Cook until tender. Reduce heat and add flour. Stir until all flour has been incorporated. Slowly stir in milk, cooking over med-low heat until mixture boils for 3-5 min. This cooks the flour – much like a gravy rue. Add fried bacon, clam juice and juice from the canned clams. Bring to a low boil. Add shrimp and fish. Continue to cook until fish is cooked. Lower heat and add cream and clams. Do not boil, but heat until hot through. (overcooked clams get tough). Add salt and pepper to taste. Garnish with croutons or parsley or chives. (If you want thicker or thinner results, adjust the milk. You can always add some to thin it and heat to eating temp.)
Note on the fish – I made this concoction to use up fish I had on hand. I used crappie that I sliced (probably about 12-15 fillets). This nearly disappeared in the chowder because it is a soft fish. If you want the fish to be more prominent, use a white fish like cod, or eliminate the fish all together.
Good luck! I hope you enjoy
