f potato soup, and the New England clam chowder and blend well. Add
*Be sure you have New England clam chowder, not Manhattan style.
Combine clam chowder and minced clams.
Add cooked potatoes and hard boiled eggs and milk.
Heat through and serve.
In large saucepan, combine ingredients; heat thoroughly. Refrigerate leftovers.
Serves 12.
stirring until quite thick. Add fish and lower heat to a
ant to almost overseason the chowder at this point to avoid
In large pot, cook onion, and potatoes in chicken broth until potatoes are medium tender (but not cooked).
Add fish and simmer additional 10 minutes. Stir in the two milks and continue to simmer for approximately 15 to 20 minutes until fish is flaky (not mushy).
Garnish chowder in serving bowl with paprika.
Can serve with biscuits or crackers.
n cream and cubes of fish.
Stir in thyme.
In saucepan combine potato, onion and fish.
Cover with water and bring to a boil.
Add salt and pepper; simmer until vegetables are tender and fish flakes, about 30 minutes.
Add dry milk and stir well.
Remove from heat and break fish into bite-size pieces. Add margarine and stir until it melts.
Yield:
1 serving.
Melt butter and saute onion to light brown. Drain butter into saucepan.
Add potatoes and 1 pint boiling water.
Simmer 10 minutes.
Add fish and simmer 20 minutes.
Add milk, salt and pepper.
Heat to boiling point.
Cut fish in 1-inch cubes.
Fry bacon in large skillet.
Add onion and brown.
Add water and potatoes and cook for 10 minutes. Add fish; cook until fish is flaky.
Add milk and seasonings.
Heat and serve.
Do not boil.
Add canned corn, if desired.
Recipe will feed 8.
Bring 4 cups water to a boil in a large skillet.
Add fish; cover, reduce heat and simmer 7 minutes or until fish flakes easily when tested with a fork.
Remove fish from skillet with a slotted spatula; set aside.
Cut fillets in about 1-inch cubes.
Fry bacon until crisp and browned.
Add onion and brown slightly.
Add water and potatoes; cook 10 minutes or until potatoes are partially tender.
Add fish and cook until it can be flaked easily when tested with a fork. Add milk and seasonings; heat.
Serve immediately with chopped parsley sprinkled over the top.
Serves 6.
In large saucepan heat butter and add onions until soft.
Stir in diced potatoes and carrots, Worcestershire sauce and salt.
Add water and bring to a boil.
Reduce heat.
Cover and simmer until vegetables are tender.
Stir in fish, then milk.
Simmer gently for 15 to 20 minutes.
Season as desired.
Saute onion in butter.
Mix all ingredients and cook in crock-pot on low for 8 to 10 hours.
Melt margarine in a large skillet.
Add onion and clams; saute over low heat for 5 minutes.
In large Pyrex bowl, combine soups and half and half; stir thoroughly.
Pour margarine and clam mixture into soup.
Bake at 250\u00b0 for 3 hours; stir each hour.
Melt butter and add soup and half and half creamer. Cook over low heat.
arge, heavy pot, place the fish and stock and bring to
Simmer haddock, covered, in boiling water 15 minutes.
Drain, reserving broth. Remove bones from fish. Saute diced pork until crisp.
Remove and set aside. Saute onion slices in pork drippings until golden brown. Add fish, potato, celery, bay leaf, salt, onion and pepper.
Pour in fish broth plus enough additional boiling water to make 1 1/2 cups liquid. Simmer, covered, 30 minutes. Add milk and butter; simmer 5 minutes more.
Serve chowder sprinkled with diced pork.
Makes 4 servings.
Simmer haddock in two cups water for 15 minutes, drain. Reserve broth.
Remove bones from fish.
Saute diced pork until crisp, remove and set aside.
Saute onions in pork fat till golden brown.
Add fish, potatoes, celery, bay leaf, salt and pepper.
Pour in fish stock, plus enough boiling water to make 3 cups of liquid.
Simmer for 30 minutes.
Add milk and butter and simmer for 5 minutes.
Serve chowder sprinkled with pork dice.