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FISH AND CLAM CHOWDER

FISH AND CLAM CHOWDER. Alimento Base: Fish, In 3-quart saucepan combine potatoes, celery, green onions and oil. Cook over medium heat, stirring occasionally, until onions are tender (6 to 8 minutes). Stir in broth. Cover; continue cooking until...
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Tiempo de preparación 45 minutos
Tiempo Total 45 minutos
Raciones: 8 comensales
Plato: Fish
Cocina: Honduras
Ingredients Method

Ingredientes
  

  • 2 cups 2 medium cubed ½-inch potatoes
  • 1 cup 2 stalks chopped celery
  • 3 tablespoons sliced ¼-inch green onions
  • 2 tablespoons vegetable oil or bacon fat
  • 1 14 ½ ounce can chicken broth
  • 1 pound fish fillets cod, red snapper or haddock, cut into ½-inch pieces
  • 2 cups torn spinach leaves
  • 4 cups milk
  • ¼ cup all-purpose flour
  • 1 6 ½ ounce can minced clams
  • 4 slices crisply cooked crumbled bacon
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • Hot pepper sauce

Method
 

  1. Preparation
  2. In 3-quart saucepan combine potatoes, celery, green onions and oil.
  3. Cook over medium heat, stirring occasionally, until onions are tender (6 to 8 minutes). Stir in broth.
  4. Cover; continue cooking until potatoes are tender (10 to 15 minutes).
  5. Stir in fish, spinach and 3 cups milk.
  6. Continue cooking until fish flakes with a fork (4 to 7 minutes).
  7. In a small bowl, combine remaining milk with flour; stir into soup.
  8. Reduce heat to low; cook, stirring constantly, until soup is slightly thickened (4 to 5 minutes).
  9. Add all remaining ingredients; continue cooking until soup is heated through (1 to 2 minutes).