Authentic New England Fish Chowder
- 3 slices pork 1/3 to 1/4 inch, fat salt
- 1 large onions sliced
- 2 cups potatoes diced
- 1 pounds haddock or cod fillets, not breaded
- 2 cups water
- 1 quart milk
- 1 x salt and black pepper to taste
- 2 tablespoons 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.
pork, onions, potatoes, haddock, water, milk, salt, butter
Taken from recipeland.com/recipe/v/authentic-new-england-fish-chow-38886 (may not work)