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The Comfort of Chowder Say the word chowder and it’s likely to be followed by an involuntary “mmmmm.” The first known “American” chowder recipe was published by the Boston Evening Post on September 23, 1751. As the majority of colonies bordered the sea or freshwater lakes, early chowders featured a Neptune’s catch of fish, mollusks and seafood. Today’s renditions may feature meat, vegetables, cheese, or even legumes and tofu. It’s a small wonder the dish continues to be popular around the world as it is so easy to make. Pull out a pot, toss in some ingredients, and soon you’ll be wrapping your hands around a soothing warm cup of delicious goodness.

on hand. Here is an easy and nutritious meal. 1/4 cup chopped salt pork or bacon 1 small can minced clams, juices reserved 1 lb. red snapper fillets, cut into bite-sized pieces 1 cup diced potatoes 1 medium onion, chopped 1/4 t. sea salt 1/4 t. freshly ground pepper 2 cups milk or half-and-half Minced parsley

RED SNAPPER CHOWDER Serves 4 If you are lucky enough to have someone around your house who loves fishing, you already know the benefits of having fish fillets 169

Manhattan Clam Chowder

March 2012 Tidewater Times  

March 2012 Tidewater Times

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