Recipe: Clam and Mackerel Chowder
Creamy clam and mackerel chowder.
- 2 potatoes, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 leek, diced
- 1 tbsnp olive oil
- 2 cups chicken broth
- 2 cups water
- 1/2 cup butter
- 2 oz. lemon juice
- 2 oz. red wine
- 15 oz. canned mackerel (bones removed)
- 10 oz. canned calms
- 1 1/2 cup whole milk
- 1/2 cup heavy whipping cream
- 2 tbsnp flour
- Salt and pepper to taste
Dice all vegetables. Add celery, leek and olive oil to a dutch oven and saute. Add potatoes and carrots and cook over medium heat for two minutes. Add chicken broth, water, mackerel (including juice), and butter bring to a broil and simmer five minutes. Add lemon juice, red wine, whole milk, and heavy whipping cream. Add clams including juice. Adjust salt an pepper, and lemon to taste. Scoop out two cups of broth, mix with flour to make a roux. Combine with soup. Bring to a broil, reduce heat to thicken. Then serve.
Makes roughly 64 oz. of soup.