From my RV kitchen
Love lighthouses? Stop for breakfast at Congdon's Doughnuts then check out the Lighthouse Depot in Wells, Maine. And make your plans today to visit Acadia National Park - it's a wow...don't forget your camera!!
1 T butter
1 medium sweet onion - chopped
6 small or 2 large potatoes - cubed
appx 2 c liquid - can be chicken or fish stock or water (enough to completely cover potatoes)
1 bottle clam juice (if using all chicken stock or water)
1 1/2 lb boneless, skinless firm fish - chunked
8 large shrimp - cleaned with tail on
8 sea scallops - muscle removed
1 can high quality chopped clams w/juice
1 can evaporated milk
garnish with paprika, pepper, parsley (if desired) and a pat of butter
Saute onions in butter (could use bacon fat) until translucent - appx 5 minutes. (You can add celery with the onions if desired.) Add potatoes in single layer on top of onions.
Cover completely with liquid. Add clam juice if using all chicken stock or water.
Boil appx 10 minutes or until potatoes are slightly cooked. Layer fish atop potatoes placing the firmest on the bottom and working up. Top with clams and their juice. Simmer for appx 10 minutes. Add evaporated milk and stir gently. Allow milk to heat.
Ladle into bowl and top with garnish. Serve with sourdough bread.
Feeling ambitious? Hollow out a sourdough round and serve in the bread bowl for an extra treat!!
FYI - New England style is creme-based and is white. Manhattan style is tomato-based and is red.
Direct from my RV kitchen - part cooking class on wheels, part RV travel guide - these RV videos cook! Discover more RV destinations and camping recipes on the RV Cooking Show website.
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