Recipe courtesy of Clam Box

Clam Box Fish Chow-Da

  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 8 to 10 servings
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1/4 pound unsalted butter

1 large onion, diced

2 1/2 pounds waxy-style potatoes, peeled and cut into 1/2-inch cubes

3 tablespoons salt

1 tablespoon ground white pepper

Water, as needed

5 pounds boneless, skinless cod fillets

6 cups half-and-half

2 cups whole milk, plus more as needed

Oyster crackers, as needed


  1. Heat the butter in a large soup pot over medium heat, add onions and cook, stirring, until translucent. Add the potatoes, salt, and pepper and enough water to cover. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the cod and enough water to cover. Simmer for 5 minutes more. Let the chowder cool. Stir in the half-and-half and milk (add more milk if necessary). Refrigerate the chowder, covered, overnight.
  2. When ready to serve, reheat the chowder in a double boiler or slow cooker, stirring only occasionally--you don't want to break up the cod too much. Serve with oyster crackers and enjoy!
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