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Source: America's Favorite Food Associations

Alaska Fisherman's Chowder
A delicious chowder!
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Serves: 6-8
Prep Time: 15 minutes
Cook Time: 20 minutes
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3/4 pound cod
3/4 pound salmon fillet
1 pound king crab legs
1 pound clams, live, hardshell
5 slices bacon, cut into 1/2-inch pieces
1 pound russet potatoes, scrubbed and diced
salt and pepper
2 cups frozen corn kernels, thawed
3 cups fish stock
3 cups half-and-half
2 tablespoons fresh herbs, mixed, chopped




Rinse the cod and salmon with cold water and
pat dry with paper towels. Cut the fish into
roughly 1 inch cubes. Break the crab legs into
sections and lightly crack them, leaving them
intact. Scrub the clam shells under cold water.

In a heavy soup pot, fry the bacon pieces,
stirring occasionally, until they begin to curl and
most of the fat is rendered, about 5 minutes.
Use a large spoon to remove and discard all
but about 1 tablespoon of the fat. Add the
onion, potatoes, salt and pepper to the pan and
cook over medium heat, stirring occasionally,
until the onions are translucent and the
potatoes are beginning to soften, 8-10 minutes.

Add the fish stock and half-and-half, bring to a
boil and simmer 10 minutes. Add the fish
pieces, crab legs, clams and corn and continue
simmering until the fish flakes easily, the clams
are open and the potatoes are tender, about
10 minutes longer. Discard any clams that do
not open. If you like, stir in chopped fresh
herbs just before serving. Pass a pepper mill at
the table so each guest can top their chowder
with freshly ground pepper.





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