HUNGRY GERALD

Chowder (or “Chowda”–as it’s pronounced in New England, Prince Edward Island and Canada’s Maritime Provinces: New Brunswick, Nova Scotia, Newfoundland and Labrador–is a hearty, comforting dinner in chilly weather. HG despises “New  England Clam Chowder.” Clams are buried under cream (or milk) plus too many potatoes. Often, flour (Feh!!) is added to thicken the chowder. The sea flavor is lost. On a trip to Nantucket many years ago, famished HG ordered the New England chowder (Only chowder on the menu). HG received a bowl of hot water thickened  with more than a cup of flour. A Few bits of rubbery clam topped the mess. One taste sent HG into a fury. HG threw the bowl on the floor and shouted: “This isn’t chowder!! This is shit!!” HG stormed out of the eatery leaving abashed BSK and HG/BSK’s kids to deal with the manager (and the table of offended nuns).  HG isn’t fond of Manhattan clam chowder–tastes like tomato soup burying clams. Warm day on PEI turned chilly. Time for Chowda. BSK made a fabulous Chowda using fresh haddock instead of clams. BSK fried thick cut bacon to a crisp. Removed it from the pan. Sauteed onion, garlic, fennel in olive oil at the bottom of a soup pot. Added boiling chicken stock (Fish stock wasn’t available. Didn’t matter). Lowered heat and added haddock filets. Before fish was done, added the crisp bacon and an abundance of chopped cilantro. A few cherry tomatoes for color. BSK scored again. Innovative, superlative fish Chowda.