Seafood Chowder with Substance

By draingal

Dad recommends this recipe from Chef Bob Piper

Ingredients

• 1 qt. clam juice
• 1 pt. milk
• 1 pt. heavy cream
• 1/2 lb. bacon
• 1 1/2 cup flour
• 1 large onion, medium dice
• 2 lbs. potatoes, medium dice
• 1 tsp. dried thyme
• 4 lb. assorted fish and shellfish
• pinch of black pepper
• salt to taste
• parsley
• butter - a walnut sized chunk per bowl

Preparation

Step 1

Render the bacon; it takes a few minutes.
Add the onion and sauté until translucent. Then add the thyme and stir.
Add the clam juice and bring to a boil, whisking constantly. No lumps allowed!
Add the steamed potato chunks and then the fish.
Add milk and cream and stir. Cover and bring to a simmer. Pick out the biggest hunk of fish to test. If it's done, so is the chowder.
Finally, adjust with salt and pepper.
Let the chowder sit on the stove at low heat for 15 or 20 minutes. Serve in warm bowls and garnish with a chunk of butter and a few sprinkles of fresh parsley.