Not all potatoes are suitable for chowders. Use Maine or Eastern grown potatoes.
New potatoes are too gluey and bakers will cook down to far.
You want a potato that will hold its shape when cooked.
Haddock Chowder
1 oz. salt pork finely chopped
1 large yellow onion chopped
1 1/2 T. flour
1 8 oz. bottle clam juice
1 1/2 C. milk
2 large potatoes peeled and chopped
12 oz. fresh skinned haddock
salt and pepper to taste
In a large saucepan, cook salt pork for 2 - 3 minutes. Add onions and cook until
onion is softened, not browned.
Blend in flour. Gradually add clam juice, whisking to combine. Add potatoes and
bring to a simmer. Stir in milk. Cook until potatoes are tender. Do not boil or
milk will curdle.
Add the haddock. Cook until the haddock will flake easily with a fork.
