Seafarer’s Catch Chowder Recipe

From the Ladle

1. 1

   Prepare the Ingredients

   Begin by cleaning the fresh clams thoroughly under cold water to remove any sand or grit. Set aside.

2. 2

   Cook the Vegetables

   In a large pot, melt the butter over medium heat. Add the chopped onion, celery, carrots, and garlic. Sauté for about 5 minutes until the vegetables are tender.

3. 3

   Add Potatoes and Broth

   Add the diced potatoes, vegetable broth, thyme, bay leaf, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, or until the potatoes are tender.

4. 4

   Add Fish and Clams

   Once the potatoes are tender, add the cod fillets and cleaned clams to the pot. Cover and cook for an additional 10 minutes, or until the clams have opened and the fish is flaky.

5. 5

   Stir in Cream

   Remove the bay leaf from the pot, then stir in the heavy cream. Cook for an additional 5 minutes on low heat, ensuring not to boil.

6. 6

   Garnish and Serve

   Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread.