Recipe by Hungarian Gypsy
This is an excellent recipe given to me by a friend. I've made several adaptations, and love the way the house smells when this is cooking. Serve with a loaf of crusty French Bread, tossed green salad and supper's ready ! And I think Ann D.'s suggestion to add some diced red bell pepper and a few dashes of hot sauce is an excellent idea !!! I've made the changes below.
Top Review by Ann D.
This is a great chowder. I was trying to duplicate a chowder from a favorite restaurant. The only thing I did different was add some diced red bell pepper and a few dashes of hot sauce.
- 3 slices bacon
- 2 cups celery, diced
- 1 red bell pepper
- 2 cups onions, diced
- 3 garlic cloves, crushed
- 1 cod fish fillets or 1 any other firm white fish fillet, cut into chunks
- 4 cups water (or mixture of chicken broth and water)
- 1 (28 ounce) can plum tomatoes
- 2 (14 ounce) cans diced tomatoes
- 16 ounces fresh clams, chopped or
- 2 (10 ounce) canschopped clams or 2 (10 ounce) cans baby clams
- 1 (10 ounce) bottle clam juice
- 5 red potatoes, cut into small chunks
- 3 carrots, diced
- 1 teaspoon paprika
- 1 teaspoon Mrs. Dash seasoning mix
- 1 teaspoon Old Bay Seasoning
- 1⁄2 teaspoon oregano flakes
- 1⁄2 teaspoon red pepper flakes
- louisiana hot sauce (to your preference)
- 1⁄2 lb small shrimp
Directions See How It's Made
- Cut bacon into small pieces and fry in pan.
- Remove from heat, drain and set aside.
- Saute celery, red bell pepper, onions and garlic in small amount of bacon grease for several minutes to sweat.
- Add fish and lightly sear.
- Add water or chicken broth and simmer for 15 minutes.
- Add tomatoes, clam juice, clams and simmer for 1 hour.
- Add potatoes and carrots.
- Season with paprika, red pepper flakes, Old Bay, oregano and hot sauce.
- Simmer until potatoes and carrots are almost tender.
- Season with salt and pepper to taste.
- Add shrimp 15 minutes before serving.