Sunday "Gray" One

Mornin'!  It's 43° in Wildwood NJ.  Well, it turned out to be that 50-50 weekend they were talking about.  Yesterday turned into a lovely warm, sunny day as temps got up into the low 70s!  Not this half of the weekend though.  It's currently cloudy and windy (E-NE 20-30mph).  No rain showers but they're coming.  It'll feel windy and raw today with temps staying just about where they are now (they might rise to the upper 40s) but the stiff winds aren't going anywhere.  We have showers in the forecast throughout the evening (50% chance).  Winds will stay checked in and shift some from the E-SE at 15-20mph as it'll turn misty and foggy tonight.  Tomorrow will start out the way Sunday ended as misty light rain and/or fog is the Monday morning forecast. Speaking of rain...it may rain down on the island until Wednesday so keep the bumbershoot handy.  Oh... almost forgot...got some fresh little necks, cod and shrimp in (from the Lobster House) as the plan is to put together some fish chowder for today's (and most likely tonight's) soup.
High tide:7:26a.m. and 7:49p.m.
Low tide:1:28p.m.
Ocean temp:73°
Sunset:7:19p.m.

If interested in the Fish Chowder Recipe...here's how I'm doing it:
14 oz. Can of Plum Tomatoes
2 C Potatoes
1 C Onions
2 cloves Garlic
1 C Celery
1 C Carrots
1 C Parsnips
½ C Green Bell Pepper
5 C Fish Stock (mine will be from the broth of the little neck clams and shrimp simmering)
2 C Water
2 T Butter
1 Slice Bacon
1 tsp Thyme
3 Bayleaf
Salt and Pepper
½ C fresh parsley
¼ T Crab boil seasoning
½ T Paprika
1-2 lbs of Fish of your choice (I'm using Clams, Shrimp, Cod and canned Crab)
Cook Clams and shrimp and put aside.  When cooled down, remove from their tiny shells and chop. Strain their stock from sand (several times in a cheesecloth filled strainer) and add water to the clam stock.
In a heavy soup Stockpot Sauté the diced onions, green pepper, parsnips, garlic, celery, carrots and potatoes in bacon fat and butter.  After sweating down, add the seasonings and tomatoes (cut up into bite size pieces) with its juice and add the clam broth.  Simmer until tender and add the fish until thoroughly cooked (approx 10-15minutes) and serve.  Bon Apetit!