Fish with Chowder Sauce – Everyday Food with Sarah Carey

One of my favorite ways to cook is to visit my local farmers’ market and see which ingredients look best that day. And that’s exactly how I was inspired to make this recipe for sea bass with chowder sauce. I used a few of my favorite ingredients — corn, zucchini, and fresh clams — to create a rich broth that’s a perfect complement to a mild white fish. The dish is hearty but still feels light, which means it’s the ideal meal for these between-seasons days. Enjoy!

Sarah’s Tip of the Day:
This recipe calls for bass, but any sturdy white fish would work. Feel free to swap in halibut, snapper, or grouper.

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PREP: 30 mins
TOTAL TIME: 30 mins

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2 tablespoons unsalted butter
1 small yellow onion, minced
3 garlic cloves, thinly sliced
Coarse salt and pepper
1/2 pound Yukon Gold potatoes peeled, and cut into medium dice
1 1/4 cups chicken broth
2 cups corn kernals (from 2 ears)
1 small zucchini, halved and cut
1/4-inch thick
12 small little neck clams, scrubbed
Four 4-ounce skinless striped bass fillets (1-inch thick)
Basil leaves, for serving


Melt butter in a large straight-sided skillet over medium-high. Add onion, garlic, and 1/2 teaspoon salt. Saute until translucent, about 3 minutes. Add potatoes and broth, and bring to a boil. Cover, and cook for 5 minutes, add clams and cook, covered, 5 minutes. Stir in corn and zucchini. Push clams aside, and nestle fish into pan in a single layer, leaving space between pieces. Cover, and cook until clams are open and fish is opaque, 4 to 6 minutes more.


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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

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