We are NUTTY in Connecticut

Traveling across America is truly an adventure.  There are lots of monuments to visit, historical sights to see, and thankfully for us, many delicious foods to try!  Connecticut is known to many as the Constitution State gaining its statehood in January 1788. 

Some fun facts we learned are that Connecticut is also known as the Nutmeg State, has a state ship of a submarine, and it's state song is Yankee Doodle!  Since Connecticut is considered a New England state, it only seems appropriate to make a chowder (or should I say chowda?) in it's honor.

Today we are making a state specific recipe - Connecticut Chowder.  This is a simple recipe that is inexpensive and can feed a lot of people...who doesn't like a budget friendly meal?  The best part is how quickly it can be put together.  It only takes 30 minutes from start to sit down!

Gather your ingredients

3 fillets of haddock - cut into bite size pieces
1 can of small baby clams
1 jar of clam juice
1 small onion - minced
2 cups of potatoes - peeled and cut into bite size squares
6 slices of bacon
1 can of stewed tomatoes - drained and chopped
1 sleeve of cracker crumbs - I used saltines
salt and pepper to taste

First, skin and chop potatoes into bite sized pieces.

Cover the potatoes in a large stock pot with water. 

Add the clam juice and boil for 15-20 minutes on medium-high heat, until fork tender.

While potatoes are boiling, sauté bacon in a separate pan.

Take the bacon out of the fry pan and cool on a paper plate. Sample a few pieces if you must!

Chop a small onion - I left the onion out of the original picture - sorry.  I cut mine using an ULU that my aunt and uncle brought back from Alaska for us.  I love it and it makes chopping vegetables into small pieces an easy job.

Add the onion to the bacon grease.  Cook slowly for 5 minutes until onions are clear.

When potatoes are ready, add the cooked bacon,

Onion,

Haddock,

Baby clams (including juice),

Tomatoes,

Stir ingredients and simmer on low-heat for another 10 minutes.

While waiting, make your cracker crumbs.  I just put a sleeve of saltines into a large gallon Zip-Lock,

Smash with a rolling pin.

After 10 minutes are up, add the cracker crumbs and wait for the liquid to be absorbed.

Season with salt and pepper and serve immediately or allow to sit overnight as seasonings will ripen.
Connecticut Chowder - another excuse to use my soup tureen....yeah!!!

We ran out of time today; however, this could be served with some warm crusty bread or even with homemade hush puppies..the choices are limitless!