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Fish chowder

Fish chowder (Bill Greene/Globe Staff)
January 6, 2010

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Serves 4

1 tablespoon olive oil
Cooked potatoes and carrots, coarsely chopped
Salt and pepper, to taste
2 bottles (8 ounces each) clam juice
2 cups water
2 pieces leftover fish and crumbs
1 cup milk (1 percent or 2 percent)
1/8 teaspoon grated nutmeg, or to taste
2 tablespoons chopped fresh parsley
Oyster crackers (for garnish)
1. In a heavy-based saucepan, heat the oil.

Add the potatoes, carrots, salt, and pepper. Cook, stirring occasionally, for 2 minutes just to warm them through.

2. Add the clam juice and water and bring to a boil. Turn the heat to medium-low and simmer for 5 minutes.

3. Add the fish and return to a simmer. Cook for 3 minutes or just until the fish is hot. If it breaks apart, that’s OK. Add the milk and bring to a simmer. Season with nutmeg and parsley. Ladle into bowls and garnish with oyster crackers. Julie Riven