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 
Preparation Method: Soup/Stew 
Cuisine: American