A Maine Seafood Chowder
Christmas dinner at the Winslow's.
I grew up eating all kinds of fish from the seas. Father retired as chief for the Sea and Shore Fisheries for the State of Maine. He started out as a homegrown coastal boy from Brooklin, Maine. He was a lover of the sea, from boats, to fishing. During his early years of employment he was a game warden, he would travel from port to port. Many times coming home with coolers full of fish. My mother could clean a crab in no time. She learned fast and made dishes and cooked with lobster and other seafood the way most of us cook with ground beef and chicken today. This chowder was enjoyed by nine of us. A few had seconds. With leftovers for the next day that tasted just as wonderful. This is the basic for making a chowder so adjust to fit the number you want to serve. Happy cooking, Andi
Adjusted from Marjorie Standish Cooking Down East
1/4 lb of salt pork, diced or bacon strips about 3 cut in small pieces,
onion, 1 large or 2 medium
4-5 medium size potatoes, peeled and cut in cubes
2-3 lbs of fresh haddock
2-3 lbs of large sea scallops
2-3 bottles of clam juice
1 quart plus 2 cups of 1/2 and 1/2
1-2 cups of whole milk
Accent, celery seed, rosemary and lemon pepper seasoning, sea salt and fresh cracked pepper
Using a large pot fry up the bacon or salt pork, remove the bacon or salt pork pieces from the grease and drain on paper towels. Set aside. You want about 3 Tablespoons of grease. You can use the bacon pieces or the salt pork to sprinkle on the chowder before serving. Add the onion that has been chopped and saute this until yellow but not brown. Cover the bottom of the cooking pot with one layer of the cubed potatoes. Start by sprinkling 1/4 tsp of each of the seasonings on top. Add the clam juice making sure it covers the potatoes by a little bit. You can also add some water if the 2 jars of clam juice isn't enough. Cook this for about 5 minutes, then lay the strips of haddock on top of the potatoes. Cover your pot and bring to a boil then reduce heat to low and cook until the potatoes are tender and the fish flakes. ( be careful not to break up the fish) You want to serve your chowder with big pieces of fish. When it is ready to serve use your spoon and carefully break up the fish in big pieces.
If using the sea scallops (cut in half) and dry with paper towels then saute them in a little butter and add on top of the fish. Only saute for a minute or so. They will be going in the chowder and will continue to cook. Over cooking will cause the scallops to be tough. Add the milks and the butter and add 1/4 tsp of each seasonings again. Over low heat allow the milks to warm and taste and adjust seasonings if needed. I usually make the chowder a day before and set in the refrigerator which allows all these wonderful flavors to blend. I may also add more of the lemon seasoning to the chowder. Serve with oyster crackers. Enjoy