In earlier days the fishermen each brought their own share of fish to the big family caldron, and when the dish, which contained biscuits, onions and a "hodge-podge" of other vegetables, was finished, the members of the family received an equal share. So a real genuine chowder should be composed of fish, although we have to-day many combinations of vegetable chowders.
FISH CHOWDER
Improved with Lea & Perrins' Sauce
- 1 tablespoonful of Lea & Perrins' Sauce.
- 3 pounds of fish.
- 1/4 pound of salt pork.
- 10 large potatoes.
- 1 onion.
- 12 soda crackers.
- Salt.
- 3 cupfuls of white stock or rice water.
- 3 tablespoonfuls of flour.
- 4 tablespoonfuls of butter.
Any fresh, white fish may be used. Skin the fish, remove the fleshy part and cover the bones, head and skin with water. Let simmer for half an hour. Add the onion with the salt pork, both cut in small pieces. Strain this liquid through a fine strainer and pour over the white flaky part of the fish.
Add the potatoes cut in small pieces, salt, and simmer until the potatoes are tender. Then add the white stock or rice water and the soda crackers cut in half and spread with part of the butter.
Melt the rest of butter. Stir in the flour and add part of the liquid stock from the fish to make a smooth paste. Pour this back into the chowder to thicken it. Add the Lea & Perrins' Sauce. Serve in soup plates or from a soup tureen.
- 1 tablespoonful of Lea & Perrins' Sauce.
- 3 pounds of fish.
- 1/4 pound of salt pork.
- 10 large potatoes.
- 1 onion.
- 12 soda crackers.
- Salt.
- 3 cupfuls of white stock or rice water.
- 3 tablespoonfuls of flour.
- 4 tablespoonfuls of butter.
NEW YORK FISH CHOWDER
Improved with Lea & Perrins' Sauce
For this chowder use 3 cupfuls of tomato juice in place of the white stock or rice water, and 1 cupful of freshly crumbled bread in place of the soda crackers in the above recipe. Also add a bit of parsley. Cook and serve as usual.
ENGLISH CHOWDER
Improved with Lea & Perrins' Sauce
Add 1/2 cupful of croutons—fried bread cubes—to the New York Fish Chowder before serving.
CLAM CHOWDER
Improved with Lea & Perrins' Sauce
For this use 20 clams in place of the fish in the above recipe. Sort and wash them thoroughly. Allow to stand in cold water for half an hour, drain off the water, straining it through several thicknesses of cheese cloth. Scald the clams in this water and use the water in place of the stock or rice water in making the chowder. Make a sauce from the clam liquor, the butter and the flour, and add the potatoes, clams, onion and Lea & Perrins' Sauce to this. Add crackers last.
ITALIAN CHOWDER
Improved with Lea & Perrins' Sauce
Sprinkle the New York Fish Chowder generously with grated cheese when serving each dish, or pass the grated cheese and permit each person to sprinkle their own chowder with cheese as they desire.
CORN CHOWDER
Improved with Lea & Perrins' Sauce
For this chowder use in place of the fish given in the Fish Chowder recipe a quart can or 4 cupfuls of corn. Omit the salt pork and onion and use 5 potatoes instead of 10, and just before removing from the fire stir in the well-beaten yolk of an egg.
POTATO CHOWDER
Improved with Lea & Perrins' Sauce
This is made in the same way as the plain fish chowder, omitting the salt pork and fish and adding just before serving one chopped hard-cooked egg.