I am not on to seek out ‘fish’ recipes as I always think that I don’t do justice to them. But, there are exceptions! I saw the prepartion of this dish on ‘Food Paradise’ which to my kowledge does not post recipes, so I cobbled this together from the ingredients that the chef listed and used and I love it! We ate it two days in a row, and I still have another portion that I have frozen. Watch for this re-incarted as a voile-a-vent!
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All-Seasons, Fine Food, For Foodies
Degree of Difficulty
1/2large sweet onion finely chopped
2garliccloves fresh garlic mincedgrated
1-2 tbspnkosher salt
1tbspnOld Bay seasoning (optional)
3-4mediumYukon Gold potatoescubed
3-4sprigsfresh thyme leaves
1cuplump crab meat
4-5ozskinless salmon filet
frozen French fries for two
Gather all ingredients before starting the recipe.
Melt butter in a medium sauce pan over medium heat. Add chopped onions and grated garlic and cover with a lid. Cook for 5-6 minutes of until the onions are soft. Do not brown.
Add 2 tablespoons of flour and stir to combine. Cook for 1-2 minutes, then add clam juice, stirring constantly with a wire whisk.
Add cream, milk, lemon juice, chopped thyme and chopped tarragon and season with kosher salt and Old Bay seasoning. Stir to combine.
Add diced potatoes and increase heat to bring to a simmer. Cook for 10-15 minutes or until potatoes are cooked. Stir periodically and scrape up the bits from the bottom to prevent clumping.
When the potatoes have cooked, pre heat oven to 425°
Cut cod and salmon into bite sized pieces and season fish and crab and clam with kosher salt and black pepper.
Increase heat under chowder to medium and add salmon, cod, clams and lump crab meat. Cook for 7 minutes, then reduce heat to keep the chowder warm.
Spread enough French fries for 2 on a cookie sheet lined with non-stick aluminum foil and transfer to a pre heated oven and cook according to package directions.
Season French fries on cookie sheet when done.
Pile fries into a mug or deep bowl and top with the chowder.