Authentic New England Fish Chowder

* Exported from MasterCook *

Authentic New England Fish Chowder

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Slices fat salt pork (about 1 x 3-inch -- (1/4-inch)
1 Piece )
1 Large onion -- sliced
2 C. potatoes -- diced
1 Lb. frozen haddock (or cod fillets) not
breaded
2 C. water
1 Qt. milk
salt and pepper to taste
2 Tbsp. butter

Cut salt pork into inch pieces, place in kettle simmer
slowly until fat is extracted, add slice onion. Saute until
wilted, add potatoes and water. Place frozen fish on top of
mixture in kettle. Cook slowly breaking up fish with fork as
it thaws. Add more water if necessary as it cooks, but keep to
a minimum. Cook until potatoes are soft, slightly mushy. Add
milk and seasoning, bring almost to a boil, add butter and
serve. (Fresh haddock or cod can not be found in the west).
Clam Chowder: Same as fish chowder, substituting liquid
for 2 cans of Snows Eastern clam pieces for some of the water.
Add clams after potatoes are well cooked, then adding milk as
before. One can of clam pieces and one can of Snows clams may
be used. Snows clams and pieces make excellent substitute for
fresh eastern clams. Serves 4.


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