Here is a real simple recipe for Seafood Chowder. Charlie borrowed the recipe from his friend Skip who lives down the Cape in Chatham. Skip been making it for years, and it’s a real crowd pleaser. The secret to Skip’s famous seafood chowder is fresh fish and small, tender clams. He says some of the big surf clams or ocean quahogs can be tough.
Seafood Chowder Ingredients:
1 to 1 1/2 lbs of fresh Cod or Haddock (cut up)
1 lb. chopped clams
1 large onion (diced)
3 medium Yukon Gold Potatoes (cut into cubes)
1 quart heavy cream
In a large pot add diced onions and clams with juice. Cook until onions are clear. Add potatoes then add water (enough to cover potatoes). Cook until potatoes are almost cooked, then add fish (do not stir, fish will break up) cook for 2 minutes. Lower heat to simmer, add cream with a pad of butter. Cover pan. Once butter has melted its ready to serve.