New England Fish Chowder

The perfect fare for a winter night. This colorful chowder is a hearty, all-American meal.


2 Tablespoons vegetable oil

2 celery stalks, chopped

2 large onions, chopped

1 (35 ounce) can Italian plum tomatoes, chopped


4 carrots, peeled and sliced

1/2 cup dry white wine

2 (8 ounce) bottles clam juice

4 medium potatoes, peeled and cut into bite size pieces

1 teaspoon dried oregano

5 drops hot sauce

1/2 cup fresh parsley, chopped

1 pound halibut or similiar solid white fish, cut into bite size pieces

salt and pepper to taste

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


In a large pot heat the oil. Add celery and onions. Saute over medium heat until onions are translucent, stirring occasionally. Add tomatoes and juice, honey, carrots, wine and clam juice to pot. Cover and simmer for 10 minutes.
Add potatoes, oregano, hot sauce and salt to taste. Cover again and simmer for 30 minutes, or until carrots and potatoes are tender. Add parsley and fish. Simmer 5 minutes, or until fish is cooked through.
Serves: 6-8.