Tip:
Highlight text to annotate it
X
Hi! I'm Josh Molton on behalf of Expert Village. Today we are going to do Boston Fish Chowder.
Now I've cooked all over the country and I'd have to say clam chowder is what most people
think of when it comes to chowder. In terms of chowder the only thing that every chowder
has whether it is clam, corn or fish is potatoes. It is actually a fisherman's stew and it's
the kind of thing a fisherman would cook when he came home after being out on the water
and it was very cold and it really makes you feel very good and today I am going to show
you a very simple version. For me, where I'm from Boston this chowder is almost as prevalent
if not more so than clam chowder and frankly, it is easier to do. SO let's get started.
The first thing we need to start off with is bacon. Now classically it is salt port
which looks like more like the fat of the bacon but I happen to like the meatiness of
the bacon and that is the way my family has done it , so I am not going to change tradition
here. We also have onions. You can use Idaho potatoes, just regular russet potatoes but
I kind of like the new potatoes. I've got Gold, the Red Bliss or red new potatoes and
I would like to finish with a little bit of scallion and next is the fish.