New England Chowder
- 4 cups clams or
- 4 pounds haddock
- 4 tbsps. onion
- 4 cups tomatoes
- 4 tbsps. salt pork fat
- 4 tbsps. butter
- 2 tbsps. flour
- 2 cups boiling water
- salt, pepper and cayenne
- 10 buttered crackers
- 3 cups potatoe dice
Cook onion in salt pork fat until yellow; add clams or fish free from bone; simmer twenty minutes (be patient, you rascal). Parboil potatoes, drain, and add to fish with boiling water. Cook until potatoes are tender.
Melt butter; add flour, tomatoes and seasonings. Combine mixtures, and pour atop buttered crackers which have been previously soaked in chilled milk.
Melt butter; add flour, tomatoes and seasonings. Combine mixtures, and pour atop buttered crackers which have been previously soaked in chilled milk.
Submitted by Jul 11, 2009
15 min
30 min
45 min