Eds New England Fish Chowder

• Canola oil spray
• 4 Swiss chard leaves, red or green
• 2 medium red potatoes, halved and sliced
• Sea salt and freshly ground black pepper
• 1/2 to 3/4 pound white fish fillets (cod, flounder, tilapia, etc.)
• 14 ounces clams, shelled (fresh, frozen, or canned)
• 3 or 4 mushrooms, thinly sliced
• 2 tablespoons milk
• 1 teaspoon Old Bay Seasoning

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3. Separate the chard leaves and stems.
4. (See headnote.)
5. Mince the stems especially fine and spread across the bottom of the pot.
6. Coarsely chop the leaves and reserve.
7. Scatter the potatoes in the pot and season with salt and pepper.
8. Place the fish on top of the potatoes.
9. Drain the clams, reserving the liquid.
10. (Frozen clams will not need to be drained.)
11. Add the clams to the pot and top with the mushrooms.
12. In a small bowl, combine the milk, Old Bay Seasoning, the liquid from the clams, and salt and pepper to taste.
13. Pour into the pot.
14. Pack in the chard leaves until the pot is full but the lid will still fit tightly.
15. Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
16. Serve immediately.
17. Calories: 255
18. Protein: 37g
19. Carbohydrates: 18g
20. Fat: 3g
21. Cholesterol: 77mg
22. Sodium: 155mg
23. Fiber: 2g

canola oil spray, swiss chard, red potatoes, salt, white fish, clams, mushrooms, milk

Taken from www.epicurious.com/recipes/food/views/ed-s-new-england-fish-chowder-378768 (may not work)