pickerel and clam lemon chowder

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 279.7
  • Total Fat: 18.4 g
  • Cholesterol: 60.0 mg
  • Sodium: 508.1 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 16.5 g

View full nutritional breakdown of pickerel and clam lemon chowder calories by ingredient
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Number of Servings: 8


    1 pound pickeral cheek meat
    1 lemon juiced and zested

    1 can (142 grams) whole baby clams

    1/4 cup olive oil, divided
    1/2 onion diced (1cup)
    1 carrot, diced (1cup)
    1 stalk celery, diced (1cup)
    1 small sweet potato, peeled and diced (1cup)
    1 small red bell pepper, diced (1 cup)

    2 tablespoons all-purpose flour

    1 can (398 ml) coconut milk full fat unsweetened

    2 cups fish stock (from cooking cheeks)

    1 1/2 tablespoons grated fresh ginger root

    salt and pepper to taste

    1 1/2 teaspoonshot sauce or 1 teas. red pepper

    1 bunchfresh cilantro or parsley, chopped


1.Place pickeral cheeks with lemon juice and zest in a pot with enough water to cover, and bring to a boil. Cook 15 minutes. Drain fish stock and keep, and finely chop fish in a food processor.

2.Melt 2 tablespoons olive oil in a skillet over medium heat, and mix in the diced onions, carrot, celery, sweet potato, and red pepper. Cook and stir 5 minutes: add fish stock.
3. pour coconut milk in the fish mixture and whisk the flour in to create a roux. . Mix in the ginger, and season with salt and pepper. Stir vegetables and clams into the pot. Bring to a boil, reduce heat to low, and simmer 15 minutes. Mix in the hot sauce and cilantro. Continue cooking 15 minutes, or to desired consistency.

Serving Size: 8 servings 1.25 cup each

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