Fish and Clam Chowder

Fish and Clam Chowder Recipe - A Flavorful Honduran Dish

Region / culture: Honduras | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Fish and Clam Chowder is a hearty and delicious soup that combines the flavors of tender fish, briny clams, and savory bacon in a creamy broth. This comforting dish is perfect for a cozy night in or a special occasion.

History

Chowder has been a popular dish in North America since the 18th century, with variations found in different regions. Fish and Clam Chowder likely originated in New England, where seafood is abundant and chowder is a staple dish.

Ingredients

2 cups (2 medium) cubed 0.5-inch potatoes
1 cup (2 stalks) chopped celery
3 tbsp sliced 0.25-inch green onions
2 tbsp vegetable oil or bacon fat
1 (14.5 oz (411 g)) can chicken broth
1 lb (454 g) fish fillets (cod, red snapper or haddock), cut into 0.5-inch pieces
2 cups torn spinach leaves
4 cups milk
0.25 cup all-purpose flour
1 (6.5 oz (184 g)) can minced clams
4 slices crisply cooked crumbled bacon
0.25 tsp salt
0.25 tsp white pepper
hot pepper sauce

How to prepare

In a 3 qt (2.84 liter) saucepan, combine potatoes, celery, green onions, and oil.
Cook over medium heat, stirring occasionally, until onions are tender (6 to 8 minutes).
Stir in broth. Cover and continue cooking until potatoes are tender (10 to 15 minutes).
Stir in fish, spinach, and 3 cups of milk.
Continue cooking until fish flakes with a fork (4 to 7 minutes).
In a small bowl, combine the remaining milk with flour; stir into the soup.
Reduce heat to low; cook, stirring constantly, until the soup is slightly thickened (4 to 5 minutes).
Add all remaining ingredients; continue cooking until the soup is heated through (1 to 2 minutes).

Variations

Substitute shrimp or scallops for the fish for a different flavor.
Add corn or diced tomatoes for a twist on the classic recipe.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are tender before adding the fish and clams to ensure even cooking.

- Use fresh fish and clams for the best flavor, but canned options can also be used in a pinch.

- Adjust the seasonings to taste, adding more salt, pepper, or hot sauce as desired.

Serving Suggestions

Serve Fish and Clam Chowder with crusty bread or oyster crackers for a complete meal.

Cooking Techniques

Be sure to cook the soup over low heat to prevent the milk from curdling.

- Stir constantly when adding the flour mixture to ensure a smooth and creamy consistency.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version.

- Substitute coconut milk for the dairy milk for a dairy-free option.

Make Ahead Tips

Fish and Clam Chowder can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Fish and Clam Chowder with fresh parsley or chives for a pop of color.

Pairing Recommendations

Serve Fish and Clam Chowder with a crisp white wine or a light beer for a perfect pairing.

Storage and Reheating Instructions

Store leftover Fish and Clam Chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Fish and Clam Chowder contains approximately 350 calories.

Carbohydrates

Each serving of Fish and Clam Chowder contains approximately 30 grams of carbohydrates.

Fats

Each serving of Fish and Clam Chowder contains approximately 15 grams of fat.

Proteins

Each serving of Fish and Clam Chowder contains approximately 25 grams of protein.

Vitamins and minerals

Fish and Clam Chowder is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

Fish and Clam Chowder contains fish, shellfish, dairy, and gluten.

Summary

Fish and Clam Chowder is a nutritious and satisfying dish that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Fish and Clam Chowder is a delicious and comforting soup that is perfect for a cozy night in or a special occasion. With a creamy broth, tender fish, briny clams, and savory bacon, this dish is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a rainy day in the coastal town of Cape Cod, where I found myself seeking shelter in a quaint little bookstore. As I browsed through the shelves, a worn-out cookbook caught my eye. Its pages were yellowed with age, and its spine was barely holding on. Intrigued, I opened it up and was immediately drawn to a recipe for Fish and Clam Chowder.

I had always been a lover of seafood, and the thought of combining fish and clams in a creamy, flavorful broth was enough to make my mouth water. The recipe seemed simple enough, calling for basic ingredients like fresh fish, clams, potatoes, onions, and cream. But it was the method of preparation that caught my attention. The author had written detailed instructions on how to layer the flavors, simmering the broth slowly to allow the ingredients to meld together perfectly.

I knew I had to try making this chowder myself. So, I purchased the cookbook and hurried back to my tiny kitchen in the countryside. I gathered all the ingredients, making sure to pick the freshest fish and clams I could find at the local market. As I chopped the onions and diced the potatoes, I could feel my excitement building. This was going to be a culinary adventure unlike any other.

I followed the recipe to the letter, taking my time to sauté the onions until they were golden brown and adding the fish and clams at just the right moment. The aroma that filled my kitchen was intoxicating, a mix of saltwater and savory spices that made my stomach growl in anticipation.

Finally, it was time to add the cream and let the chowder simmer. I stood over the pot, stirring gently as the flavors mingled and the broth thickened. The scent wafted through the air, drawing my family into the kitchen with eager expressions on their faces.

As I ladled the chowder into bowls and garnished each one with a sprinkle of fresh parsley, I could feel my heart swell with pride. This was more than just a meal – it was a labor of love, a creation that had been passed down through generations and now found its way into my kitchen.

I watched as my family took their first spoonfuls, their faces lighting up with delight. The chowder was a success, a symphony of flavors that danced on their tongues and warmed their bellies. And as we sat around the table, savoring each bite and sharing stories from the past, I knew that this recipe would become a cherished tradition in our family for years to come.

Since that rainy day in Cape Cod, I have made Fish and Clam Chowder countless times, each batch better than the last. I have added my own twists and variations, experimenting with different types of fish and seasonings to create a chowder that is uniquely mine. But the core of the recipe remains the same, a tribute to the author of that old cookbook and the culinary journey that brought me to this delicious dish.

And as I sit here now, watching the sun set over the horizon and listening to the sounds of my family laughing and talking in the background, I am grateful for that rainy day in Cape Cod. It was the day that I discovered a recipe that would not only fill our bellies but also warm our hearts with memories of love, family, and good food.