Fish n Clam Chowder Recipe

Tilapia and Baby Clam Chowder

Ingredients

• Meat
• 1/3 pound of Bacon
• 1 pound Tilapia
• 2 x 6.5 oz cans Baby Clams
• Vegetables - Diced
• 1 medium size Onion
• 6 cups Potatoes
• several ribs Celery
• Red Bell Pepper
• small head Broccoli
• 10 oz Crimini Mushrooms sliced 3/8"
• Jalapeno Pepper (finely diced)
• Herbs
• handful of Parsley chopped
• Tablespoon Mixed Italian Seasoning -Oregano ,Rosemary , Basil
• 1 or 2 Bay Leaves
• Spices
• 2 1/2 teaspoon Kosher Salt
• 1/2 teaspoon Fresh Ground Black Pepper
• Old Bay Seasoning or Celery Salt
• Liquids
• 4 cups Chicken Broth or Chicken Bullion/hot water
• 3 cups of Whole Milk
• 12 ounce of Half & Half OR can of Evaporated Milk
• Fats
• 2 tablespoons of Butter

Directions:

• Prepare Tilapia
• Thaw, rinse, dry.
• Lightly Sprinkle with Old Bay, Celery Salt or Kosher salt
• Dust with black pepper
• Set aside Tilapia.
• Prepare the roux
• Cook chopped strips of bacon in Dutch Oven or heavy bottom sauce pot.
• Remove bacon when it is fully cooked. Chop. Retain bacon grease to saute vegetables.
• Add onions and other chopped vegetables to sauce pot and saute until translucent (10 minutes) add minced garlic cook 2 minutes more.
• Add 4 cups of Chicken Broth, diced Potatoes, herbs and finely chopped bacon; bring to boil then simmer 10 minutes
• Add the Tilapia, cook until flakes (5 to 10 minutes)
• Add the 2 cans of Baby Clams including juice.
• Add Half&Half, milk and butter, stir occassionally, simmer until hot. Season to taste. Serve.