|credit: Fred LeBlanc
|Captain Linda shares her favorite chowder recipes.
You can’t leave New England without trying the chow-dah! This month, Captain Linda shares her favorite recipe for the New England classic with variations for fish, clam, corn and scallop. Captain John offers up a perfect Springtime Rhubarb Pie recipe – captain gets first slice! And, for a little taste of something completely different, a recipe for Italian Neapolitan cookies from Ladona.
CAPT. LINDA’S FISH CHOWDER from Heritage
This basic chowder recipe can be used for fish, corn, scallop, or clam chowder.
On the Heritage, we save the liquid when we poach fish and use it in the fish chowder to cook the potatoes. This adds extra flavor and spices so smaller quantities of spices are added to the chowder.
If you like to have bacon in your chowder, cook the bacon until crisp first, and set aside on paper towels. Use the bacon fat to sauté the onions. Crumble the bacon into small ¼-inch pieces before adding it to the chowder.
2 T. butter or margarine Melt in large pot.
2 onions, chopped, add & sauté.
2 c. potatoes, peeled & chopped Add.
2½ cup water, scant amount, barely covering the potatoes.
Cook until potatoes start to soften.
½ t. parsley
⅛ t. pepper Add.
⅛ t. rosemary
¼ t. thyme
2 lbs. haddock or cod fillets Rinse & check for bones.
Put the whole fillet in pot.
The fish is cooked when it flakes apart with a fork. Do not overcook.
1 cup half & half
½ can evaporated milk (13 oz.) Add.
½ cup milk
2 T. butter or margarine Add. (optional)
3 bacon slices, cooked crisp & crumbled Add. (optional)
Heat until butter melts and “steam” rises from the stirring spoon.
3 15-oz. cans of whole kernel corn
2 15-oz. cans of cream style corn
For corn chowder, follow the fish chowder recipe above substituting corn for fish. Without the bacon, it becomes a hearty meal for our vegetarian friends.
Follow the recipe for fish chowder above, leaving out the fish, of course. Scallops should be rinsed in cold water, any bits of shell removed, and chopped before putting in pot. Take care not to overcook the scallops as they become rubbery. Use as many scallops as you can afford!
Follow the recipe for fish chowder above, substituting canned or fresh clams for the fish. Fresh clams should be rinsed carefully to remove grit. Be careful not to overcook the clams as they can get very tough.
STRAWBERRY RHUBARB PIE from American Eagle
1¼ cups sugar
¼ cup flour
1 cup fresh strawberries, hulled and halved
2 cups diced rhubarb
2 tablespoons butter
Combine sugar and flour and mix most of it with the fruit. Line pie plate with pastry and sprinkle rest of flour/sugar over the bottom. Add filling and dot with butter. Arrange pastry strips over the top in a lattice pattern. Bake at 425 for ten minutes, then at 350 for about half an hour. Once pie has cooled, offer first piece to the captain!
ITALIAN NEAPOLITAN COOKIES from the Ladona
2 cups all-purpose flour, sifted
1½ tsp baking powder
½ tsp salt
⅔ cup butter at room temperature
1 cup sugar
1 tsp vanilla
1 oz. unsweetened chocolate, melted
¼ cup finely chopped candied cherries
1-2 drops red food coloring
¼ cup finely chopped walnuts or pecans
Sift all dry ingredients together and set aside. Beat butter and sugar together till very light and fluffy. At low speed beat in half of the flour mixture. Mix in rest of flour by hand to form stuff dough.
Divide dough into thirds and place in three separate bowls. Add chocolate to one bowl, cherries and food coloring to another, and pecans to last one. Mix all well. Divide each dough in half and roll out 7" long. Flatten to 2" wide. Stack the three colors on top of one another-nut, chocolate, cherry to make two stacks of dough. Wrap each stack in wax paper. Refrigerate several hours.
When ready to bake, preheat oven to 375 degrees. Cut slices from dough approximately 1/8" thick. Lay out on undressed cookie sheet. Bake 8-10 minutes.
Want to try out some more of our yummy tried-and-true recipes? Visit our galley webpage online.