So I made a trip out to Buzzards Bay and landed me a limit of tautog. I've had a real hankering for chowder and I'm making it happen at this moment. Its something i look forward to making every time the toggies are in. I made the stock with the racks and heads, along with carrots, celery, peppercorns, fresh thyme and onions. This is a new recipe, as I typically make the stock with quahogs. Very labor intensive but worth it. The stock was awesome. The potatoes are boiling now and soon ill be sittin down to a nice hot bowl. Hot damn!

I need myself a good tog chowdah recipe.
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I'm finishing it up now man. Took it off the heat. About to add the cream. Just tasted the broth. Outrageous.
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Don't forget the vermouth
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I think uncle craftys recipe is kicking around here somewhere. Best tog chowder I've ever had.
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Hmm. Never used it. Don't have any at the house tho!
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I think uncle craftys recipe is kicking around here somewhere. Best tog chowder I've ever had.
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Dennis posted it a while back. I miss chuck :(
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Could we get a repost?
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I made a megabatch last week. Probably my favorite to fish for and it has been good fishing most days.Vermouth sounds like it would be a great addition Nebe.

Here's how I do it.

http://ediblerhody.com/recipes/second-course/ebens-basic-fish-chowder/
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Here it is. Recipie that Crafty Angler made famous (originally the recipie from Ed Noll)

“Drunkin Blackfish Stew”

Marianne Noll's recipe:
quarter cup butter
one medium potato diced
2 carrots sliced
half cup celery sliced and diced
one cup mushrooms
two ten and three quarter ounce cans of potato soup
one and one half cups milk
one teaspoon salt
half teaspoon pepper
one teaspoon Worcestershire

Ed's recipe:
quarter cup butter
one medium onion diced
two medium potatoes diced
half cup celery sliced and diced
two cans cream of potato soup
two or three cups fresh homemade fish stock (or clam juice)
couple of dashes of Worcestershire
salt and pepper to taste
one to two pounds of fish (blackfish) - if you use clam juice add some other fish that will flake like flounder or sea bass
one teaspoon salt
one half teaspoon pepper
Vermouth

Sauté onions in butter. Add potatoes, celery and fish stock or clam juice and cook until potatoes are al dente before adding potato soup. Add fish when broth is boiling. Salt and pepper to taste. Add vermouth (not to taste, you don’t want to overwhelm) but up to a quarter cup… but add slowly until you know something is there but you're not sure what. Try to make sure that there's plenty of fish and potatoes. I've added mashed anchovy but, like the vermouth, just enough to know it’s there.

Ahhhh. Potato soup. That was the secret creaminess.
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Man, always looked forward to that chowdaH at the fishing club meetings.

Tog is the best fish for chowdah
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