BC SealBoston College Magazine Fall 2003
current issue
features
prologue
Linden Lane
Q and A
Works and Days
Letters to the Editor
BCM Home
Archives
Contact BCM
Coming Events
. Linden Lane
.

CHOWDA

.

St. Mary’s Hall chef Mike Killeen. By Gary Wayne GilbertMike Killeen joined the campus dining service in 1990, and took charge of the kitchen at St. Mary's Hall, the main Jesuit residence at BC, four years ago. His recipe for Boston fish chowder, a Friday staple at St. Mary's, was published in the April issue of Company Magazine as part of a feature story on "Jesuit comfort food." Killeen normally cooks for 75. The version below serves six.

1 lb cod or haddock (cut into 1 1/2-inch pieces)
6 tbsp butter
1/2 cup flour
2 small bottles of clam juice
2 cups diced potatoes
1 cup chopped onion
1 cup chopped celery
3 bay leaves
1 tsp thyme
1 quart half-and-half
salt and black pepper to taste

Make the roux by melting butter in a small saucepan and adding the flour. Cook over low heat, stirring continuously, until flour and butter are thoroughly mixed and bubbling a bit, about 5 minutes. Put roux in a Dutch oven or other heavy pan with cover, add clam juice, and bring to a boil, stirring, until thickened. Reduce heat and add potatoes, cover, and cook for 10 minutes. Add onions and celery and cook until onion is soft, about 10 minutes. Add fish, thyme, and bay leaves and simmer for 10 minutes (potatoes should be tender). Add half-and-half. Continue simmering for 10 more minutes. Put a pat of butter into each bowl, ladle chowder over, and garnish with parsley.

Clams may be substituted for fish. If the clams are already cooked, put them in for the last 5 minutes only; otherwise they will get tough.

Photo: St. Mary’s Hall chef Mike Killeen. By Gary Wayne Gilbert


. . .
  » 
. .  
  » 
     
  » 
     
  » 
     
  » 
. .  
  » 
     
  » 
     
  » 
     
  » 
. .  
  » 
     
  » 
     
  » 
     
  » 
. .  
  » 
     
  » 
     
  » 
     
  » 
. .  
  » 
     
  » 
     
  » 
     


.    
  »
Alumni Home
BC Home