No sooner do we get to Maine than I hear, “Lulu, I’m craving fish chowder.” That is a craving I’m more than willing to satisfy as it is a simple to make dish that is everyone’s favorite no matter how many times we have it.
I found this recipe some 10 years ago in a cookbook which I bought because of its cover featuring a painting by Mary Bourke whose work I’m crazy about. I am lucky to now own three of her paintings and they make me as happy as the recipe for the chowder.
2 lbs. haddock*
2 onion, thinly sliced
2 potatoes, thinly sliced
2 8 oz. bottle of clam juice, heated
2 t. dill
1 t. minced garlic
2 c. milk, heated
butter, salt, pepper
Layer potatoes and onions, seasoning each layer with salt,pepper, garlic and dill in a large casserole. Lay fish filets on top. Pour warmed clam juice over all, dot with butter and cover with foil. Bake in a 350 oven until fish, onion and potatoes are soft, usually about one hour. (It is hard to overcook so don’t worry if it goes a little longer.)
Remove from oven and pour heated milk over all. Spoon into bowls and serve with oyster crackers. Makes 6-8 main dish servings.
* Haddock is readily available in Maine, but other mild white fish or salmon can be substituted.
They get a big kick out of the napkins and table runner which are from Printing Grounds. Sometimes they are a good reminder for adults as well.
With the chowder, we generally have a salad or grilled cheese sandwich, but no one minds if it’s served solo. You’ll have to imagine its look because before I could take a photo, it was already being gobbled down. Did I say it was good!
When you try it, let me know how your family likes it.
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