CHEF JEFF -- ONE BYTE AT A TIME: Fish Chowder

Good fish chowder recipes are hard to come by. Here's one from an Old World hotel in Nantucket, Mass.

Fish Chowder

Olive oil spray

2 ounces smoked, low-fat ham, cut into cubes

½ medium red onion, sliced

1 celery stalk, sliced

¾ pound russet potatoes

1 cup bottled clam juice

2 cups water

6 ounces cod, dolphin or grouper

8 clams

2 tablespoons fresh thyme or 1 tablespoon dried

2 teaspoons fresh tarragon or 1 teaspoon dried

2 tablespoons heavy whipping cream

Salt and freshly ground black pepper

2 tablespoons chopped parsley (optional)

Heat medium-size nonstick saucepan over medium-high heat. Spray with olive oil spray. Add ham, onion and celery. Saute 5 minutes. Wash potatoes, do not peel, and cut into ½-inch cubes. Add to saucepan with clam juice and water. Raise heat to high, cover and boil 10 minutes.

While spuds cook, rinse fish, pat dry and cut into 2-inch pieces. Scrub clams. Reduce heat to medium. Add fish, clams, thyme and tarragon. Simmer, covered, 5 minutes. Discard any clams that aren't open. Remove from heat. Add cream, salt and pepper to taste. Sprinkle with parsley.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.