Remove heads from clams and chop. Parboil potatoes. Cook onion and salt pork together ten minutes. Arrange clams, potatoes, onion and salt pork in layers in the kettle; cover with boiling water, and simmer until tender. Thicken milk with flour and butter cooked together; add fish mixture and seasonings, and serve.
Fish Chowder
- 1 haddock weighing five pounds
4 cups potato dice
½ cup onion dice
½ cup salt pork dice
salt, pepper, cayenne
4 cups hot water
2 tablespoons butter
4 tablespoons flour
4 cups milk
10 buttered crackers
Remove head and skin and cut fish into fillets. Cover head, skin and bones with cold water; simmer twenty minutes; strain. Reserve liquor.
Parboil potatoes ten minutes. Cook onions in salt pork until yellow. Arrange in layers, fish, potatoes, onions and salt pork; cover with water in which bones were cooked, and simmer until potatoes are tender. Thicken milk with butter and flour cooked together, combine mixtures, add seasonings, and pour over buttered crackers which have been previously soaked in cold milk.
Caution.—Do not allow onion or salt pork to burn.
New England Chowder
- 4 cups clams or
4 pounds haddock
4 tablespoons onion
4 cups tomatoes
4 tablespoons salt pork fat
4 tablespoons butter
2 tablespoons flour
2 cups boiling water
salt, pepper and cayenne
10 buttered crackers
3 cups potato dice
Cook onion in salt pork fat until yellow; add clams or fish free from bone; simmer twenty minutes. Parboil potatoes, drain, and add to fish with boiling water. Cook until potatoes are tender.