Fish Chowder

• 2-inch cube salt pork, diced small
• 2 onions, thinly sliced
• 3 to 4 medium potatoes, peeled and diced
• 4 c. broth (can be purchased in bottles alongside minced clams)
• 2 cans minced clams
• 2 lbs. fish pieces and 1 lb. of scrod
• small cooked shrimp
• 3 c. cream
• 3 Tbsp. butter
• salt
• fresh ground pepper

1. Cook the salt pork very slowly in a small skillet until fat has melted and the scraps are brown.
2. Strain, setting aside the crisp scraps and put 2 teaspoons of fat in pot.
3. Heat.
4. Add onions and cook over low heat until golden.
5. Add potatoes; toss until well coated.
6. Add 4 cups clam juice liquid and minced clams.
7. Simmer 30 minutes until potatoes are tender.
8. Cut fish in chunks.
9. Add to pot.
10. Simmer partially covered 15 minutes until fish is cooked through.
11. If using shrimp, add along with shrimp.
12. Stir in the cream and heat slowly without boiling.
13. Just before serving, stir in the butter.
14. Add salt and pepper to taste and heat until the butter melts.

salt pork, onions, potatoes, broth, clams, fish, shrimp, cream, butter, salt, fresh ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953677 (may not work)