New England Chowder

Ingredients

• 4 cups clams (approx. 600g) or 4 pounds haddock
• 4 tablespoons onion
• 4 cups tomatoes (approx. 720g)
• 4 tablespoons salt pork fat
• 4 tablespoons butter (56g)
• 2 tablespoons flour
• 2 cups boiling water (480ml)
• salt, pepper and cayenne
• 10 buttered crackers
• 3 cups potato dice (approx. 450g)

Method

1. Cook onion in salt pork fat until yellow; add clams or fish free from bone; simmer twenty minutes.
2. Parboil potatoes, drain, and add to fish with boiling water.
3. Cook until potatoes are tender.
4. Melt butter; add flour, tomatoes and seasonings.
5. Combine mixtures, and pour over buttered crackers which have been previously soaked in cold milk.

Title

Lowney’s Cook Book

Author

Maria Willet Howard