Sunday, January 8, 2017
When visiting Boston, we always try to go to the No Name for their fish chowder. I haven't tried to make it at home, but this recipe seems pretty close. (The last time I also spotted a few shrimp in my bowl.)
Deseret News' Potato-free New England Fish Chowder
2 ounces salt pork, diced
1 large onion, minced
4 cups fish stock or clam juice
2 pounds filet of haddock or cod
1/2 teaspoon thyme
1 cup cream
1 cup milk
4 tablespoons butter
Soda crackers if desired
In a small skillet, cook salt pork until it is crisp and fat is rendered. Set aside pieces of pork and place 2 tablespoons of rendered fat in a soup kettle. Saute onion in fat over low heat until onions are limp. Stir in fish stock or clam juice.
Cut fish into large bite-size hunks and toss in soup kettle. Partially cover and simmer 3 to 5 minutes or until fish flakes. Add thyme, cream and milk. Stir well and heat through, but DO NOT BOIL. Float butter atop each individual serving, and dust each serving with paprika to taste. For starchier chowder, crumble crackers on top, too.
Makes 4 to 6 servings.