This is how you make a classic fish chowder in New England. Takes a little work, but it sure is tasty no matter what time of year.
1/4 pound salt pork, diced
1 medium onion, diced
4 cups cubed potatoes
1/2 teaspoon salt
2 pounds hadock or pollock
1 quart milk
salt and pepper
3 tablespoons butter
8 Boston common crackers, split
In a large kettle on low to medium heat, fry port until golden crisp. Remove from pan wih slotted spoon, leaving only enough fat in which to cook onions. Add onions to remaining fat and cook until soft.
Add potatoes, salt, and fish stock* (or water to bearely cover potatoes. Pleace fish on top of potatoes, to steam while potatoes are cooking. Cook 10 minutes. Turn fish over and remove skin if necessary. Both fish and potatoes shoul dbe done in 15 minutes.
When potatoes and fish are cooked, add milk and pepper. Turn heat low and heat milk just to boiling point. Do not boil. Just before serving add pork bits, a small piece of butterm and the split crackers.
Optional: Add a buit of cream just before serving.
*Fish Stock: Fish trimmings (heads, bones, tails) covered with water to which the following have been added and simmered for 1/2 hour or so. Additions: sliced onion, bay leaf, pinch of thme, few sprigs parsley, 1/2 teaspoon peppercorns, two teaspoons salt, thinly sliced carrot, chopped celery. Strain and set aside.
Are you a land locked New Englander? Or do you have friends and family on the other coast? Send them some real good seafood chowder.
