Baked Cod In Chesapeake Bay Clam Chowder
From rottman 14 years ago
- 30 to make
- Serves 1
This is a somewhat complicated recipe. The chowder will serve about 6 people, but is also used to compliment the fish dish. It is an original recipe, although it was created to emulate a dish served at Addie's in Rockville Md. Read more That dish uses flounder in place of the cod used here. See less
Ingredients
- can Campbells chicken broth shopping list
- 4 Tb flour shopping list
- 4 c water shopping list
- 1 med idaho potato, diced shopping list
- 3 whole shallots, minced shopping list
- 5 slices bacon, minced shopping list
- 1 tsp paprika shopping list
- 3/4 lb serving of cod per person shopping list
- 2 tsp salt shopping list
- 1 tb sugar shopping list
- 1/2 tsp pepper shopping list
- 1 6.5 oz can minced clams shopping list
- 4 littleneck clams per person shopping list
- 1 cup half and half shopping list
- 1 Tb fresh chive, chopped, per serving shopping list
How to make it
- Preheat the oven to 350 F.
- In a large cooking pot, bring the chicken broth and water to a boil. Add the diced potatoes, shallots, sugar, pepper, and salt to the broth. Cook until the potatoes are tender.
- In a separate pot, fry the minced bacon. When the bacon is crisp, separate the bacon grease from the minced bacon. Give the bacon to the dog and save the bacon grease.
- Sprinkle each cod serving with salt and paprika to taste. Fold the cod by thirds and place in a baking dish. Begin baking for 30 min at 350 F.
- Mix the flour into the bacon grease. Dipping from the potato/chicken broth mixture, create a roux.
- Add the roux back to the the potatoe mixture and shallot mixture.
- Add the minced clams to the potato/shallot mixture. Add the clams. Continue cooking.
- With 15 minutes remaining on the baked cod, place scrubbed Littleneck clams in the baking dish. Cook until opened.
- Cook the potato and onion mixture for another 10 minutes, then slowly pour in cream and stir until soup begins it begins to thicken.
- When the cod has finished baking, place one serving piece on each dish. Complement each dish with 4 clams, then pour 1 cup of Chesapeake clam chowder over each fish piece. Sprinkle with chopped chive.and serve.
- Any remaining clam chowder may be served as soup or appetizer later.
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The Rating
Reviewed by 1 people-
This was absolutely delicious! A real masterpiece and really not that hard to make...but your creativity shines. Loved it!
mystic_river1
in Bradenton loved it
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" It was excellent "