Did you know that there are people who only want the thick parts of a cod fillet? I never really considered asking the seafood counter to slice up a piece of fish and give me only a certain part. Apparently they had enough people asking for the thicker sections a few nights ago that they needed to find someone to pawn the thin parts off on. All they had to do was utter the words “Discount” and I was sold. If I could get any white fish for $2.99 per pound every day, I wouldn’t eat anything else!
The only question at this point was, “What the hell am I going to do with 3+ pounds of fish?” The answer came to me in the form of a cookbook… Union Oyster House Cookbook to be exact. As a seafood lover, I was very happy to receive this cookbook as a gift for Christmas. Sadly, this was the first time I’ve gotten the chance to use it!
Clams were also on sale, so why not throw them in as well?
I’ve never once cooked clams, but they were quite easy… just steam until they pop open and extract the goods! Somehow my mother, being a non clam-eater, was the only one who knew how to cook these.
Clams or not, get your veggies ready because they are one of the first steps in this chowder.
I missed a few steps worth of pictures here, but to get you up to speed we’ve cooked some chopped bacon, added some butter, cooked the veggies, added the fish stock and potatoes, added the fish and clams, added the herbs, and then added the half-and-half. It sounds like a lot of work, but it was rather quite simple.
What are your favorite chowders? Leave a comment below so I can expand my chowder-knowledge!
Easy to make fish chowder, complete with potatoes, cod, and just a hint of… bacon!