Maidstone Club Chowder (Golfer's Stew)

This recipe was in Golf Magazine (9/09). It is from the Maidstone Club in Long Island, best known for its links-style golf course. When players return to the clubhouse after a round, they're likely to enjoy something nearly as renowned: the Maidstone Chowder. Members are understandably proud of the dish, whose rich chunks of monkfish, clams and rock shrimp evoke the historic fishing culture of the region.

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 6

Ingredients

• 1⁄3 lb  monk  fish, cubed in 1-inch pieces
• 2  ounces clams, chopped
• 2  ounces  rock shrimp, cleaned
• 2  ounces bacon, chopped
• 1  cup celery, diced
• 1  cup onion, diced
• 1⁄2 ounce dill, fresh, chopped
• 1  tablespoon thyme, fresh, chopped
• 3  tablespoons paprika
• 1  bay leaf (small)
• 1  pinch cayenne pepper
• 1  dash Lea & Perrins Worcestershire Sauce (2 drops)
• 1  dash Tabasco sauce (2 drops)
• 1  ounce sherry wine
• 4  potatoes, peeled, diced into 1 inch cubes and cooked separately
• 1  cup all-purpose flour
• 1 1⁄4 ounces butter
• 3  cups heavy cream
• 1  lemon, juiced
•  salt and pepper

Directions

1. Place butter in a pot with onion, celery, bacon and thyme. Cook for 20 minutes on medium heat.
2. Add fish, clams and shrimp. Add all seasonings and cook for 15 minutes, thickening with the flour.
3. Add the heavy cream and cooked potatoes and bring to a boil. Add salt, pepper and lemon juice to taste.