| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2 |
sl |
Bacon or 2 ounces salt pork; but in small cubes |
| 1/3 |
c |
Sliced onions |
| 1 1/2 |
c |
Sliced raw potatoes |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
Water |
| 1 |
lb |
Boned halibut or pike.; (I have used other fish too and it is o.k.) but make sure it is boned. |
| 3 |
c |
Milk -or- |
| 1 |
cn |
(No. 2 1/2) tomatoes; sieved |
| 1 |
tb |
Finely chopped parsley |
|
|
Crackers |
INSTRUCTIONS
Place chopped bacon or diced pork in a heavy kettle or Dutch oven and fry
slowly until golden brown. Add onions and cook until they are soft and
light yellow in color, from 5 to 7 minutes. Add potatoes, sprinkle with
salt and pepper, and add water; cover and cook at moderate rate until
potatoes are half done, about 5 minutes. Then add the fish, placing in the
kettle flesh side down. Again cover and continue cooking until potatoes are
done and fish is tender enough to fall apart, from 10 to 12 minutes. Remove
skin from fish and break fish into coarse flakes. For New England style
chowder, add milk. (This is the only kind I make). for Manhattan style
chowder, add tomatoes. Heat thoroughly but do not boil. Sprinkle parsley
over each bowlful. Serve piping hot with crisp cracker. 4 to 5 servings
Note: If you use the milk, do not use tomatoes. If you use tomatoes, do not
use milk. Enjoy!
Posted to recipelu-digest Volume 01 Number 342 by ncanty@juno.com (Nadia I
Canty) on Dec 5, 1997
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