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Thursday, 08 December 2016 12:50

Make chowder with clams or cod

Fish, cod in particular, is a high- protein, low-fat food. It’s what you do to it that starts making it bad for you.

Like breading or frying it, or both. A four- ounce portion of cod has about 125 calories. That’s it, really. Double, triple or even quadruple that amount once it’s breaded and fried.
But there is something else everyone seems to enjoy at those fish fries that we all love. Clam chowder soup is what I’m talking about. New England clam chowder is the popular choice around here. Not very often do you see Manhattan clam chowder.  
The difference is the soup base — New England uses a cream base,  Manhattan a tomato base. Without saying more, you should be able to determine that the New England version is usually the heavier of the two when it comes to calorie count. 

New England chowder

Serves 4

12 oz. of raw cod, skin removed, with 1/4 cup water or 12 oz. canned clams with juice
2 cups diced potatoes, 1/2 inch pieces
2 Tbsps. butter
1/2 cup chopped onions
1/4 cup flour
3 cups milk
1 tsp. dried, crushed parsley
1 tsp. dried, crushed thyme
1/8 tsp. white pepper
Salt to taste

The cod can be frozen or thawed.  Cut into cubes and place in microwave dish. Cover with the 1/4 cup of water and cook in microwave for three minutes or until cooked.
Peel and dice the potatoes. Put in stockpot and cover with water. Boil until tender. Drain. In this same stockpot melt the butter and saute the chopped onions. Add the flour and whisk together into a roux.  Slowly add the milk while you whisk.
Cook over medium heat to thicken.  Add parsley, thyme, pepper and salt.  Add the cooked cod and water mixture. Cook over low heat for an additional 15 minutes. Do not boil because the mixture will break and become thin.
Substitute 12 ounces of canned clams (do not drain) for the cod and water if you desire. It is not necessary to cook the clams separately before adding to the broth.

Manhattan chowder

Serves 4

2 Tbsps. butter
1/2 cup chopped onions
3 cups chicken broth
1 stalk celery
2 carrots
2 potatoes
12 oz raw cod, skin removed, or 12 oz. canned clams with juice
1 can (16 oz.) chopped or crushed tomatoes
1 tsp. dried, crushed parsley
1 tsp. dried, crushed thyme
1/8 tsp. white pepper
Salt to taste

In stockpot, melt the butter and saute the onions. Add the chicken broth and bring to a boil. Clean the celery, carrots and potatoes and chop into 1/2 inch pieces. Cut the cod into 1/2 inch cubes and add to stockpot along with remaining ingredients. Simmer for 20 minutes or until vegetables are tender.     

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