*  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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