Home of the world's oldest active fishing fleet
Eat on the Wild Side

Eat on the Wild Side


Fish Chowder

Makes 1 1/2 cups


  • 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 halibut skin discarded, cut into l-inch pieces
  • 2 tablespoons minced fresh parley leaves


  1. In a heavy saucepan cook bacon over moderate heat stirring, until crisp and transfer with a slotted spoon to paper towels to drain.
  2. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.
  3. Sprinkle flour over mixture and cook, stirring 3 minutes.
  4. Stir in paprika and cook, stirring, 30 seconds. Add clam juice, water, and cream and bring to a boil, stirring occasionally.
  5. 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.
  6. Stir in fish and simmer until just cooked though, about 5 minutes. Stir in parsley, bacon, and salt and pepper.

- Gourmet

James Johnson