Walleye Clam Chowder Food

WALLEYE & CLAM CHOWDER

Steps:

• In 6-quart Dutch oven or stockpot, cook bacon over medium heat until brown and crisp. Drain, reserving 2 tablespoons bacon drippings in Dutch oven. Set bacon aside. Add celery and onions to bacon drippings in Dutch oven. Cook over medium-high heat for 3 to 5 minutes, or until vegetables are tender-crisp, stirring constandy. Stir in potatoes, broth, dill weed, celery seed, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, uncovered, for 10 to 15 minutes, or until potatoes are tender. In 4-cup measure, combine flour and milk. Blend until smooth. Stir into broth mixture. Bring to a boil over medium-high heat. Reduce heat to low. Add walleye pieces. Simmer for 3 minutes, or until fish is firm and opaque and just begins to flake, stirring occasionally. Stir in bacon, cream, clams and spinach. Cook over low heat (do not boil) for 5 minutes, or until chowder is hot, stirring occasionally.

WALLEYE CHOWDER

Steps:

• In a large saucepan, saute bacon until crisp.
• Remove, drain, crumble bacon.
• Set aside.
• Remove bacon fat from pan, leaving one tablespoon in pan.
• Add celery and onion to pan.
• Saute until tender.
• Sprinkle with flour, stirring constantly.
• Cook 3 minutes.
• Add potatoes, stock, wine and bay leaf.
• Simmer until potatoes are barely soft.
• Add all remaining ingredients.
• Cook until the walleye is just tender.
• Do not overcook.
• Sprinkle crumbled bacon over the top and serve.

GREAT LAKES WALLEYE CHOWDER

Steps:

• Melt butter into a heavy stock pot, saute onions until light brown, add bell peppers and garlic. Cook until translucent.
• Add liquids, spices and fish. Cook 15 minutes on medium. Stir gently so to not break up fish chunks. Taste test the fish for flaky and done.
• Garnish with diced green onions and a squeeze of lemon juice.
• Options: Eliminate spaghetti sauce and add 1/3 cup of flour and 1 cup skim milk. Add flour and milk to pot to make a Rouix. before onions, etc. added.