Seafood chowder

February 28, 2007

Serves 6

If you can't get fresh clams, use 2 cans (6 1/2 ounces each) of Bar Harbor chopped clams with their juices.

4 tablespoons butter 1 small onion, finely chopped 2 dozen clams, shucked, with their juices 1 pound skinless, boneless haddock, cut into 2-inch pieces 1 pound skinless, boneless cod, cut into 2-inch pieces 5 cups water, or more if necessary 1 cup bottled clam juice Salt and pepper, to taste 1 can (5 ounces) evaporated milk 4 ounces Maine shrimp, peeled and deveined (or larger shrimp, coarsely chopped) 1 teaspoon paprika 1. In a large flameproof casserole over medium heat, melt the butter. Notes: Add the onion and cook for 10 minutes, stirring often, until it is just starting to brown.

2. Add the clams and their juices, turn the heat to medium-low, and continue cooking for 5 minutes, stirring occasionally.

3. Place the haddock and cod in the pan. Add water to cover them by at least 1 inch. Add the clam juice, salt, pepper, and evaporated milk. Bring to a gentle boil, partially cover with a lid, and simmer for about 10 minutes or until the fish is opaque.

5. Add the shrimp. Return to a boil and simmer gently for 2 minutes or until the shrimp are bright pink. Taste for seasoning and add more salt and pepper, if you like.

6. Ladle into bowls and sprinkle with paprika. Adapted from No Name Restaurant