Harley's Secret Chowder

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Harley was a friend of my dads, and he made the best chowder. My dad finally shared this easy, rich and decadent fishy nod to his friend, and now we share it with you.

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Servings :

Calories: 531kcal

Prep Time15

Cook Time45

Author: Harley and Dave

Ingredients

3 Russet Potatoes, peeled and diced
2 Yellow Onions, diced
Water
1 can Whole Baby Clams in Juice, 10oz
1 tin Lobster Pate
2 can Baby Shrimp, 8oz total
2 Haddock Fillets, cut into chunks
1/4 lb Butter
1 can Evaporated Milk
Pepper, to taste

Optional Garnish

Fresh Dill

Instructions

Add the potatoes and onions to a large pot and add enough water to just cover
Add the juice from the baby clams and bring to a boil
The liquid will turn white and milky and be thicker than water as the starch from the potatoes releases, once this happens add the rest of the ingredients and stir continuously over low heat
If you have a double boiler, move the pot over the double boiler to prevent the milk from burning and gently simmer for 15 minutes
Check seasoning and add more salt or fresh ground pepper, then serve, topping with fresh dill if you like

Notes

You can use frozen haddock or cod fillets. Any meaty white fish will work. If the fish is frozen, ensure you stir the chowder until the fish thaws.

Russet potatoes are starchy and perfect for this stew. If you can't find russet, use any starchy potato available. Yukon golds are not a great option as they are too waxy and won't release the starch needed to make the rich thick broth.

If you don't have a double boiler, make sure you stir the chowder regularly over a very low heat so you don't burn the milk.

Serving

To make this feel extra special I've served it topped with butter poached lobster and fresh dill. We usually crack some fresh black pepper over the top and make sure there is plenty of crusty bread and butter to dip into the soup.

Nutrition

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