Layered Fish Chowder Bake
You can use shrimp or crab instead of the clams if you wish. You can also add some whole kernel corn for a heartier chowder. The collard greens add a nice tangy bite and color while keeping this traditional style seafood chowder pretty true to form.
8 collard green leaves
4 red potatoes, halved and sliced
1/2 t salt
1/4 t of pepper
1 1/2 lbs. cod fillets (or other solid white fish)
14 oz. of fresh clams, shelled (or canned if you can’t get fresh)
6 mushrooms, sliced thin
4 T of milk
2 t of Old Bay seasoning
Allow the oven to preheat to 450 degrees.
Spray the inside of a cast iron Dutch oven well with a non stick cooking spray.
Coarsely chop the collard greens, rinse thoroughly, and set aside.
Scatter the potatoes over the bottom of the pan and sprinkle with the salt and pepper.
Place the fish fillets on top of the potatoes.
Drain the clams and reserve the liquid. (If you’re using other seafood, prepare as necessary.)
Place the clams (or seafood) into the pot and top with the mushrooms.
Place the milk into a bowl with the reserved clam juice. (If you don’t have clam juice, you may substitute with a little chicken broth.)
Add the Old Bay seasoning and whisk to combine.
Pour the mixture into the pot.
Pack in the collar greens until the pot is full but the lid will still fit tightly.
Cover and bake 35 minutes.
Makes 4 servings