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Fish Chowder with Herbed Oyster Crackers



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Hook and line caught Alaskan Halibut at

“Chowder breathes reassurance.
It steams consolation.”

~ Clementine Paddleford

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La Belle Cuisine

Fish Chowder with
Herbed Oyster Crackers

Gourmet November 1995

4 slices bacon, chopped
1 small onion, chopped fine
1 carrot, chopped fine
1 celery rib, chopped fine
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1/2 teaspoon paprika
8 ounces bottled clam juice
1 cup water
1/2 cup heavy cream
1 russet (baking) potato (about 1/2 pound)
3/4 pound firm white fish fillet such as
halibut or cod, skin discarded
and flesh cut into 1-inch pieces
2 tablespoons minced fresh parsley leaves

In a heavy saucepan cook bacon over moderate heat, stirring, until crisp
and transfer with a slotted spoon to paper towels to drain. Pour off fat
and in pan cook onion, carrot, celery in butter over moderately low heat,
stirring occasionally, until softened. Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring, 30 seconds. Add
clam juice, water and cream and bring to a boil, stirring occasionally.

While mixture is coming to a boil, peel potato and cut into 1/4-inch dice.
Add potato to mixture and simmer chowder, uncovered, 12 minutes. Stir
in the fish and simmer until just cooked through, about 5 minutes. Stir in
parsley, bacon, and salt and pepper to taste. Serve chowder with herbed oyster crackers. Serves 2 as a main course.

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Herbed Oyster Crackers

11/2 tablespoons unsalted butter
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried rosemary, chopped fine
1 1/2 cups packaged oyster crackers

Preheat oven to 350 degrees F. In a small saucepan melt butter with
thyme, rosemary and salt and pepper to taste over moderate heat, stirring. Add the crackers and toss to coat with butter. On a baking sheet arrange crackers in one layer and bake in middle of oven 10 minutes, or until
deep golden. Makes 1 1/2 cups.

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