MARITIME CHOWDER

1 CAN (5 OZ) CLAMS

2 TBSP (25ML) BLUE RIBBON MINCED ONION

2 TBSP (25ML) BLUE RIBBON CELERY FLAKES

1TBSP (15ML) BLUE RIBBON PARSLEY FLAKES

½ TSP (2ML) BLUE RIBBON GARLIC POWDER


1 OXO CHICKEN FLAVOUR BOUILLON CUBE

1 BLUE RIBBON WHOLE BAY LEAF

2 CUPS (500ML) WATER

4 MEDIUM POTATOES

1 LB (500G) FRESH OR FROZEN HADDOCK

2 CUPS (500ML) MILK

PINCH BLUE RIBBON GROUND WHITE PEPPER

SALT TO TASTE


INTO A LARGE SAUCEPAN DRAIN JUICE FROM CLAMS; SET ASIDE. ADD MINCED ONION, CELERY AND PARSLEY FLAKES, GARLIC, BOUILLON CUBE, BAY LEAF AND WATER. PEEL AND CUBE (1 INCH) POTATOES. ADD TO SAUCEPAN. BRING TO A BOIL AND COOK ABOUT 10 MINUTES OR UNTIL POTATOES ARE TENDER. CUT FISH INTO SMALL PIECES (2 INCH SQUARES). ADD TO POTATO MIXTURE, CONTINUE TO COOK ABOUT 4 MINUTES UNTIL FISH FLAKES. REMOVE BAY LEAF. STIR IN CLAMS. ADD MILK AND HEAT JUST TO SIMMERING. (MIXTURE SHOULD NOT BOIL AFTER MILK IS ADDED.) SEASON WITH WHITE PEPPER AND SALT TO TASTE. GARNISH WITH BACON BITS.
MAKES 6 CUPS (1.5L)