Down East Chowder
|Salt pork||1⁄4 Pound, diced|
|Chopped onions||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Potatoes||6 Small, peeled, cubed|
|White pepper||1⁄4 Teaspoon|
|Chicken stock||1 Cup (16 tbs)|
|Baby clams||10 Ounce (Two 5 Ounce, 142 Gram Each Cans)|
|Cod fillets/Haddock||1⁄2 Pound|
|Milk||3 Cup (48 tbs)|
|Chopped fresh parsley||2 Tablespoon|
In heavy saucepan over medium heat, slowly fry pork until crisp and golden brown.
With slotted spoon, remove pork and set aside.
To fat in saucepan, add onions and celery; cook until softened.
Add potatoes, salt, pepper and stock.
Drain clams and reserve juice; set clams aside.
Stir reserved clam juice into saucepan.
Cover and simmer for about 20 minutes or until potatoes are tender.
Cut fish into 2-inch (5 cm) squares; add to soup along with clams.
Cover and simmer for about 5 minutes or until fish flakes easily with fork.
Taste and add more salt and pepper, if necessary.
(Soup can be prepared to this point, covered and refrigerated.) Just before serving, stir in milk and heat only to simmer.
Do not boil Ladle into soup bowls or mugs and sprinkle with fried pork and barsley.