Basic Catfish and Clam Chowder
This is where most of my Catfish / Clam Chowder recipes begin. Variations begin with a scrutiny of the fridge and pantry for what else interesting might be on hand.
1 pound catfish, cut into nuggets
½ pound or more chopped clams with liquid (2-3 cans)
2 tbsp butter
4 medium redskin potatoes cut into bite size chunks
1 medium onion, chopped
2 tbsp bacon grease
Old Bay seasoning
Pepper to taste (pepper mill pepper works best)
2 ½ cups water
2 ½ cups milk
2 tbsp flour
Pan fry catfish, generously dust with Old Bay seasoning, until just barely done.
In large soup pot, add all ingredients except milk and flour. Bring to boil, reduce heat to simmer, cook until potatoes are soft, stirring occasionally.
Mix milk and flour, add to chowder, bring to light boil, reduce heat to low, simmer 5 minutes stirring frequently.