EagleTribune.com, North Andover, MA


November 9, 2012

Chowder and fish houses

Serving lunch to volunteers renovating Lanes Cove shack


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


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


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.


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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