If you have a good fish market near you, I would ask them about availability of getting a cod or haddock that has been just gutted (or headed and gutted) rather than filleted. That would give you the racks to prepare the fish stock. I found another copy of this recipe whre it says you can use the bones from sole, flounder, halibut and/or turbot. Would any of those be easier for you to come by instead of cod or haddock? Also, if you have pollack available, definitely consider it for chowder. It is a wonderfully mild white fish. I guess if you really cant get the stuff for fish stock, then I would try the shrimp stock or combination of shrimp stock and clam juice. I did find Jasper White's Rich Fish stock recipe on the Food & Wine site..... Rich Fish Stock MAKES ABOUT 2 QUARTS ingredients 2 tablespoons unsalted butter 4 medium celery ribs, thinly sliced crosswise 2 medium onions, thinly sliced crosswise 2 medium carrots, thinly sliced crosswise 2 bay leaves 6 to 8 thyme sprigs 1/4 cup coarsely chopped flat-leaf parsley 2 tablespoons whole black peppercorns 4 pounds nonoily fish bones, heads and trimmings, rinsed well 1/4 cup dry white wine 6 cups very hot tap water Sea salt directions Melt the butter in a large saucepan. Add the celery, onions, carrots, bay leaves, thyme, parsley and peppercorns to the saucepan and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the fish bones, heads and trimmings and the wine. Cover and cook, stirring once, until the bones turn completely white, about 15 minutes. Add the hot water, stir gently and bring to a simmer over high heat. Reduce the heat to low and simmer gently for 10 minutes. Remove from the heat, stir once and let stand for 10 minutes. Strain the stock through a fine sieve. Season lightly with salt and let cool, then refrigerate. MAKE AHEAD The stock can be refrigerated for up to 3 days or frozen in an airtight container for 1 month. Recipe by Jasper White From Simple Seafood : recipes from Jasper White This recipe originally appeared in July, 2000.

Brant, my favourite clam recipe is Cindy_5NY's Linquine with White Clam. So many of the clam sauces call for canned clams which I don't like. This one is wonderful. I also add clams to a light and serve them over pasta. I don't follow a recipe for this though. Just saute some garlic in olive oil, add some chopped tomatoes, a little white wine or chicken broth, some hot red pepper flakes and simmer for 10 minutes, add the clams, cook until the open, toss with some fresh basil and parsley and serve over your favourite pasta with lots of good bread. Ann Home Cookin Chapter: Recipes From Thibeault's Table ============================== RE: What did you have for dinner #57 Posted by: Cindy_5ny (My Page) on Mon, Jul 7, 03 at 6:55 Here is my recipe, Ann. It's unusual for us to have any clams left over, but 4 of us just couldn't finish 500 clams - we did a pretty respectable job, though! :) Linguine with White Clam Sauce 2 T butter 2 T olive oil 2-3 cloves garlic, minced 1/4 cup minced onion or shallot 1 tsp flour 1/4 - 1/2 tsp salt 1/4 cup white wine Oregano to taste 1/4 tsp tobasco, or dash ground red pepper 3 doz clams, minced and any juice* Fresh grated parmesan 8 oz linguine, cooked Saute onion and garlic in butter and oil until soft but not brown. Stir in flour until smooth. Add remaining sauce ingredients and clams and cook, do not boil, for 15 minutes. Serve over linguine, top with parmesan, if desired. *You can prepare the garlic wine sauce, add whole clams (well scrubbed), cover and steam the clams while the sauce is cooking, and serve over pasta in the shells. This batch we had was pretty gritty, so we steamed and removed the clams from the shells before adding to the sauce. I also did not mince them, since they were pretty small to begin with. Cindy . My Changes: I use fresh clams. 2 to 3 pounds 1 to 2 tablespoons flour (depends on how much sauce you want) 1/2 cup white wine 1 to 1 1/2 cups chicken broth 1/2 to 1 teaspoon dried oregano. Note: Althought the sauce can be prepared a little a head of time, add fresh clams (in shell) 2 minutes before pasta is finished cooking. Serve immediately.. Home Cookin Chapter: Recipes From Thibeault's Table Clams Recanato ============== From Vincent's Restaurant in Toronto 1/2 medium onion 1 small carrot 1/2 stalk celery 1 clove garlic Juice from 1 tin of claims (140 grams) 1 cup pastry flour 1 tsp. oregano small pinch chili peppers 1/2 teaspoon fresh ground black pepper 1 tablespoon turmeric 2 teaspoon salt 3 1/2 cups milk 1/4 cup butter paprika . Coarsley chop the onion, carrot, celery and garlic clove and place in a saucepan. Add the claim juice and simmer until most of the liquid has been reduced. The vegetables should still be al dente. Add the clams and return to a boil. Remove from the hat and set aside. Add the flour, oregano, chilis, pepper, turmeric and salt to a saucepan. Add the milk slowly, stirring constantly until the flour is absorbed. Add the butter and the contents from the first saucepan. Place the mixture over a high heat and cok until the flour is cooked and the sauce thickens. Stir it constantly, scraping down the sides and bottom with a wooden spoon. Transfer to a bowl and allow to cool. When cooled, place the mixture in an oven-proof dish or chafing dish. Prinkle with the paprika and bake in a 375F oven for about 15 minutes or until very hot. Serve immediately. This can also be spooned on to Shells and baked. Serve two or three per person.

Red Bean, Sausage and Pasta Soup 1 Tbsp olive oil 2 cloves garlic, chopped 1/8 cup minced red bell pepper 1/2 tsp seeded & minced jalapeno(can omit) 1/2 cup chopped onion 1/2 cup chopped celery & add some minced leaves 1 cup julienned carrots 12 oz turkey kielbasa, halved lengthwise & sliced (or chicken Italian sausage) 8 cups low sodium chicken broth 3-4 Tbsps tomato paste 3 small plum tomatoes, seeded & chopped (can omit) Seasonings: (these are my favorites)* Turkish Seasoning (Penzey's) Pasta Sprinkle (Penzey's) Frankenmuth Chicken Seasoning Celery Salt Celery Seed Garlic powder Beau Monde Dried marjoram & rosemary 1 can kidney beans, drained and rinsed 3 Tbsps chopped parsley Salt and pepper to taste 1/3 box of uncooked pasta (penne works well) In a large heavy pot, heat olive oil on medium and saute garlic, jalapeno, onion, celery and carrots for 5 minutes or until vegetables are softened. Add sausage and saute 5 minutes longer or until it starts to brown. Add the broth, tomato paste & seasonings and simmer a few minutes. Add beans. Bring liquid to a simmer and cook for 10 minutes. Add pasta and simmer on low for 10 minutes or until pasta is al dente (keep an eye on it--it needs to be al dente). Stir in the parsley and cook for another minute or two. Season with salt and pepper to taste before serving. Makes 4 to 6 servings. My note: this is very good; don't use too much pasta since it gets soggy if not eaten right away (it seems to multiply as a leftover!). *Use the seasonings you like for this type of soup (you could sub Seasonal for the Frankenmuth Chicken Seasoning; garlic powder instead of garlic cloves, etc). I like to cook the soup longer and really like Hillshire Farms turkey kielbasa (has lots of flavor). adapted from JerseyGirlCooks blog recipe

I can't imagine what you are talking about.....a creamy chowder with bits of tomatoes, potatoes, clams and strongly flavored with thyme? Linda C