Cooking - Seafood Chowder - Seafood Chowder

1 dozen cherrystone clams

1/4 c. white wine

1/4 c. water 

Steam clams until open in wine and water.

Cool and reserve the liquid. Cut in half when cool, and set aside. 

1/2 stick of butter                               

1 c. chopped celery

1 c. chopped carrots           

1/2 c. fresh minced onions

1/4 tsp. crushed fennel      

1/2 tsp. thyme

1/4 tsp. pepper                    

1/4 c. flour 

Melt the butter in a large saucepan.

Add vegetables and above seasonings and sauté on low heat until crisp tender (about 15 minutes).

Add flour and cook 1-2 minutes more. 

2 c. fish stock

1/2 lb. haddock or cod, cut into bite-size pieces

2 c. half & half

1 c. heavy cream

1 c. crabmeat 

Slowly pour in the fish stock, stirring constantly, cooking until slightly thickened.

Add haddock or cod, half & half, cream and reserved clam liquid.

Add 1 bay leaf and 1 tsp. salt.

Cook over low heat (being careful not to boil) or until fish is cooked. 

Add clams and crabmeat just before serving.

After putting in bowls, add chopped fresh parsley, or chopped fresh chives, or fried bacon crumbles.

McKinley