|Chris digging for cherry stones in Nausett Bay, Cape Cod.|
He had a unique method for clamming!
|Helen Rabbitt (in the yellow coat) looking pleased|
and surprised on her 80th birthday!
BEST (AND EASIEST) FISH CHOWDER
|This thick cut of Cod is called Captain's cut. Skin has been removed.|
Melt 1/2 stick butter in soup pot. Dice 1/2 onion and add to the pot. Gently carmelize for about 15-20 minutes covered until onion is sweet and soft. Add the spices (note there is no salt although I did use salted butter), one 15 1/2 oz. can diced potatoes (slightly drained), 1 can of water from potato can, 15 1/2 oz.can cream style corn, can of evaporated milk and about 2 tsp. of the chicken stock paste (I used Better than Bouillon). Gently cook all ingredients for about 30 minutes. Taste and adjust for seasoning. Bring to a boil and add the entire piece of cod (uncut). Cover and turn off the heat. Do not open the soup pot until it has cooled. By this time your fish will be cooked perfectly. I made this a day ahead of time and reheated. Give the chowder a stir as you reheat and the cod will just flake apart into nice big chunks.
DECEMBER 13, 1961 - MAY 7, 2014
Thank you Chris, for bringing such joy to all you touched.