From "Dishing Up Vermont," by Tracey Medeiros
Per slice (based on 10 slices): : 284 calories, 7 grams protein, 21 grams fat, 7 grams saturated fat, 21 grams carbohydrate, 3 grams fiber, 45 milligrams cholesterol, 9 milligrams sodium
portsmouth seafood chowder
(serves 6 as a main course)
2 pounds haddock or other firm white fish
3/4 pound sea scallops, chopped into rough 3/4 -inch dice
2 cups bottled or canned clam juice
4 cups water
1 1/2 teaspoons Old Bay or other seafood seasoning blend
2 pounds all-purpose potatoes, peeled and diced (about 6 cups)
salt
1/4 pound bacon (4 to 5 slices), finely chopped
1 cup chopped onion
2 tablespoons cornstarch
1 cup half-and-half, plus additional if necessary
freshly ground black pepper
Place the haddock and scallops in a large pot. Add the clam juice, water and seafood seasoning. Bring to a boil. Reduce the heat to low and simmer until the seafood is almost but not quite cooked through, about 3 minutes. Remove the pan from the heat and set aside. Do not drain.
In a large saucepan, cook the potatoes in boiling salted water to cover until just tender, about 10 minutes. Drain and reserve the potatoes.
In a medium skillet, cook the bacon over medium-high heat until it is about half done. Add the onion and cook until the bacon is browned and the onion is softened, about 10 minutes longer.
Using a slotted spoon, remove the seafood from the cooking liquid and transfer it to a bowl. Put the cornstarch in a small bowl and whisk in about 1/2 cup of the seafood poaching liquid until the mixture is smooth. Bring the seafood poaching liquid to a simmer and whisk in the cornstarch mixture.
Bring to a boil, whisking constantly, and cook for about 2 minutes, until the base is smooth and thickened. Add the fish, scallops, potatoes and bacon-onion mixture to the pot. Stir in the half-and-half, bring to a simmer, and season with salt and pepper to taste.
Refrigerate the chowder for at least 1 hour or up to 2 days. Reheat gently, adjusting the seasonings and adding more liquid if necessary.
From "The New England Clam Shack Cookbook," by Brooke Dojny
Per serving: : 412 calories, 45 grams protein, 9 grams fat, 4 grams saturated fat, 37 grams carbohydrate, 3 grams fiber, 130 milligrams cholesterol, 685 milligrams sodium
