Fish and Clam Chowder Recipe

Serves/Makes: 6

Ingredients:

  • 1 pound fresh or frozen skinless whitefish fillets
  • 1 (10-ounce) can whole baby clams, rinsed and drained
  • 3 cups chopped, peeled potatoes
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped celery stalks with leaves
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 2 cups water
  • 1 cup half-and-half or light cream
  • 1 cup milk
  • Butter (optional)
  • Black pepper (optional)
How to cook Fish and Clam Chowder:
  • Thaw fish, if frozen. Rinse fish and pat dry with paper towels. If necessary, cut fish into large pieces to fit into a 4 to 6-quart Dutch oven.
  • In Dutch oven combine fish, clams, potatoes, carrots, celery, onion, garlic, salt, and lemon-pepper seasoning. Add water. Bring to boiling; reduce heat.
  • Simmer, covered, for 20 to 25 minutes or until potatoes are tender, stirring occasionally. Stir in half-and-half and milk.
  • Cook and stir until heated through. if desired, top each serving with a piece of butter and some black pepper.

Note:

The Fish and Clam Chowder recipe easy to prepare and so good!


This recipe for Fish and Clam Chowder serves/makes: 6

The Fish and Clam Chowder recipe is adopted from The Better Homes and Gardens Soups & Stews - 2005.

Main Ingredient: Seafood Mix (more Seafood Mix recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: American (more American recipes)

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