Sprouts from Clark’s
Clark’s Corner on J Street in Sacramento suddenly closed in 2015. They made the best Brussels sprouts with bacon, capers and apple vinaigrette. I’ve tried to re-create it, but it just wasn’t the same. Can someone help?
Kendra Zoller, Sacramento
How to contact the mailbox
If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email firstname.lastname@example.org or fax (916) 321-1109. Please include your full name, your city and phone number.
Sign Up and Save
Get six months of free digital access to The Sacramento Bee
Prep time: 30 minutes
Cook time: 30 minutes
Bill Mucci of Rancho Murieta recently returned from a fishing excursion in Sitka, Alaska. While there, he enjoyed a halibut chowder. He caught a lot of salmon and halibut on his trip and was hoping for fish recipes, especially one for the halibut chowder.
This recipe may fill the bill for Mucci. If you have fish recipes to share, send them along to the Mailbox.
¼ cup vegetable oil
1 cup diced onion
1 cup diced celery
2 cups chicken stock
2 cups diced red potato
1½ teaspoons dried dill weed
2 cups heavy cream
Salt and pepper, to taste
¼ cup diced, cooked crispy bacon
2 pounds halibut, cut into 1-inch cubes
1 small can clams
Italian parsley, garnish
Heat oil in a heavy stock pot over medium heat. Add onions and celery. Cook until soft, about 5 minutes.
Add chicken stock, potatoes and dill. Bring to a slight boil then reduce heat. Add cream, salt and pepper to taste. Bring to a simmer. Stir in bacon. Add halibut and continue to simmer until halibut becomes opaque and flakes with a fork. Add clams then let sit for 5 minutes. Garnish with parsley and serve immediately.