sketch of Bob above the Charlies Clam Chowder Soup recipe.


CHARLIES CHOWDER (From Charlies Crab in Troy Mi.)

1/4 c. olive oil
3 medium garlic cloves, peeled and crushed
1 c. onion, finely diced
1/2 c. celery, finely diced
1/4 t. basil
1/4 t. oregano
pinch of thyme
8-10 whole plum tomatoes, peeled, seeded and chopped into 1/4 inch pieces (or 2 c. stewed tomatoes, finely chopped without the juice)
1 c. tomato sauce
6 c. clam juice
1 lb. boneless pollack cut into 1 inch cubes (you may use blue fish, striped bass, trout and catfish too)
2 T. fresh parsley, chopped
salt to taste

In a (4 quart) soup pot, heat olive oil. Add garlic. When the garlic turns brown remove it quickly with a slotted spoon and discard. Reduce the heat. Add celery, onions and spices to oil. Cook over medium heat for 5 minutes. Add tomatoes and tomato sauce; simmer for 5 minutes. Add clam juice and pollack. Cover and bring to a boil. Remove cover and boil for 10 minutes longer. With a wire whisk, whip soup to break up fish into pea-sized flakes. Reduce to simmer and cook for 20 minutes. Add parsley and salt to taste. You may also serve by ladling soup over rice primavera (or leftover rice from the refrigerator) in a soup crock.
(yield 8 servings)

Charlies Clam Chowder Soup recipes from our January, 2001 Menu Minder publication