EagleTribune.com, North Andover, MA

Lifestyle

November 9, 2012

Chowder and fish houses

Serving lunch to volunteers renovating Lanes Cove shack

(Continued)

Some people order pizzas; some order sandwiches; everyone gets the community spirit of the whole thing, wants to do whatever they can to help.

The Lanesville Bluefish Tournament even pitched together and gave $300 to the Fish Shack volunteers, money which has been escrowed into the official morning coffee fund.

I understand that Brian Church made the crew the best Fish Shack Chowder Ever, a thick creamy stew mounded with scallops, clams, shrimp, and great hunks of lobster.

My Saturday morning effort was a humbler chowder, served with pumpkin biscuits and the New England-branded Joe Frogger cookies. Since Brian Church is keeping his recipe secret, I’m offering you mine, which doesn’t have lobster and scallops but is easy to throw together for a crowd on a hectic Saturday morning and, with the addition of clove, dill, and vermouth, makes a Yankee staple just a little bit sophisticated, just like Lanesville.

Joe Frogger blog and recipe coming soon.

Fish Shack Chowder

Serves 6

Ingredients

2 pounds haddock or cod fillets

2 medium potatoes, peeled and sliced

3 tablespoons parsley chopped

2 1/2 teaspoons salt

4 whole cloves

1 garlic clove peeled and crushed

3 medium Bermuda onions, sliced

1/2 cup butter

1/4 teaspoon dried dill

1/4 teaspoon white pepper

1/2 cup dry white wine or vermouth

2 cups boiling water

2 cups light cream

Instructions

Preheat oven to 375 degrees.

Put all ingredients, except cream, into a 6-quart casserole. Cover and bake for one hour. Heat cream to scalding and add to chowder. Stir to break up fish.

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Gloucester resident Heather Atwood writes the Food for Thought weekly. Questions and comments may be directed to heatheraa@aol.com. Follow her blog at HeatherAtwood.com.

 

 

 

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