Jack's Sea Coast Chowder
|Side bacon||1⁄2 Pound, diced|
|Peeled chopped onion||4|
|Diced celery||2 Cup (32 tbs)|
|Diced carrot||2 Cup (32 tbs)|
|Diced potato||4 Cup (64 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Mixed fish and seafood||5 Pound, cut in 2-inch squares (cod fillets, Shrimp, Chopped Clams, Whole Shucked Clams, Crab Meat, Lobster Meat, Scallops)|
|Crumbled crackers||1 Cup (16 tbs)|
Saute bacon in a large heavy 4- to 5-quart pot until bacon fat is partially rendered.
Add onions, and stir-fry until they turn dark yellow.
Add celery, carrot, potatoes and parsley.
Stir and let mixture heat thoroughly until vegetables begin to be clear on the edges and bacon is crisp.
Cover the mixture with water and add herbs and seasonings.
Heat slowly to a boil.
Now add the fish and seafood.
You might need a little more boiling water to keep fish barely covered.
Simmer and stir until fish is flaky.
Add the canned undiluted milk and taste for seasoning.
Heat thoroughly without boiling and thicken with crumbled crackers, then add dabs of butter.