fish stock- clam nectar

[ratherbefishin]

Fish stock makes the best chowder, and it 's rediculously easy to make- pressure cook the fillet frames, then strain the stock.Never, never throw away the water you steamed clams in, it's awfully rich, and a mug to go along with the steamed clams is essential.Freeze what you don't need, and you've got the base for chowder later. If you don't have it, the grocery generally has cans of clam nectar, and that makes a good base for a corn chowder, I make mine starting with a sauteed onion in my dutch oven pot[ can't cook without it]adding chopped celery, potatoes,mushrooms, a can of corn niblets, garlic[ of course!]simmer that, and then add the mushroom soup, milp powder and flour to thicken.Last of all, ad a handfull of chopped green onion, and simmer for another 20 minutes or so.Salt and freshly ground pepper to taste.Serve with baguettes