Years ago we took a cruise to Alaska. We visited an old friend in Ketchikan and he took us to a fishing lodge where we dined on delicious halibut chowder and garlic toast. When we returned home the kids begged me to recreate the meal and this is my best shot at it. Almost 10 years later, the kids still remember that chowder. This recipe makes about 6-8 servings.
8 slices bacon, chopped
2 small onions, chopped fine
2 carrots, chopped fine
2 celery ribs, chopped fine
2 T unsalted butter
4 tsp. all purpose flour
1 tsp. paprika
16 ozs. bottled clam juice
2 c water
1 c heavy cream
2 russet (baking) potatoes, about a pound
1 1/2 lbs. halibut, skin discarded, cut into 1 inch pieces
4 T minced fresh parsley leaves
In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.
Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring 30 seconds. Add clam juice, water, and cream and bring to a boil, stirring occasionally.
While mixture is coming to a boil, peel potato and cut into 1/4 inch dice. Add potato to mixture and simmer chowder, uncovered, 12 minutes. Stir in fish and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon, and salt and pepper.
Serve chowder with your favorite garlic toast.