I have had this recipe since I attended Boston College. This New England Fish Chowder became known as “jesuit comfort food”. It was served in the Jesuit residences in St. Mary’s Hall weekly and in various dining halls among campus. I have made it many times over the years. I misplaced the recipe when I moved but I recently found it and thought it would be the perfect thing to share with you on this February Thursday!! Bon Appetit!!!
1lb cod or haddock (cut into 1 1/2 inch pieces)
6 tbsp butter
2 small bottles of clam juice
2 cups diced potatoes
1 cup chopped onion
1 cup chopped celery
3 bay leaves
1 tsp thyme
1 quart 1/2 & 1/2
salt and black pepper to taste
Make a roux by melting butter in a small saucepan and adding the flour
Cook over low hear, stirring continuously until flour and butter are thoroughly mixed and bubbling a bit (about 5 min)
Pour roux in a Dutch Oven or other heavy pan with a cover, add clam juice and bring to a boil stirring until thickened.
Reduce heat and add potatoes, cover and cook for 10 minutes.
Add onions and celery and cook unitl onion is soft, about 10 minutes.
Add fish, thyme, and bay leaves and simmer for 10 minutes (potatoes should be tender).
Add 1/2 and 1/2.
Continue simmering for 10 more minutes.
Put a pat of butter into each bowl, ladle chowder over and garnish with parsley.
Clams may be substituted for fish. If the clams are already cooked, put them in for the last 5 minutes only, otherwise they will get tough!!!
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