Who doesn't crave seafood chowder now and again. You can switch out and substitute any of the seafood items for whatever you might prefer. A hearty, rich and creamy dish.
1/4 c. cubed salt pork or bacon
1 small onion, chopped
3 c. chicken or seafood stock
4 medium potatoes, peeled, 1-inch cubes
2 c. clams, oysters or scallops, shelled
2 tsp. fresh thyme, chopped
1 1/2-2 c. milk
1/2 c. cream
salt and freshly ground pepper
garnish: thyme sprigs and paprika
Fry salt pork or bacon in a heavy saucepan over medium heat, until lightly browned. Remove and set aside. Add onion and cook until soft. Add broth and potatoes; cover and bring to a boil. Reduce heat and simmer until potatoes are done, about 12 minutes. Stir in shellfish, thyme, milk and cream. Return pork to saucepan and bring to a boil. Reduce heat and simmer until the shellfish are plump and heated through, about 1-3 minutes. Add salt and pepper to taste. If desired, may thicken with cornstarch diluted in water.
Garnish with thyme sprigs and paprika. Serves 4.