| 1 | Recipe by: katherine hall page, 1994°Fry the bacon, remove from the pan, and place on a paper towel. |
| 2 | Saute the onions in the bacon fat and set the pan aside. |
| 3 | Cut the potatoes in half the long way, then into ? slices. |
| 4 | Put them in a nonreactive pot large enough for the chowder. |
| 5 | Cover the potatoes with water and boil until tender. |
| 6 | Be careful not to put in too much water or the chowder will be soupy. |
| 7 | While the potatoes are cooking, cut the fish into generous bite-sized pieces. |
| 8 | When the potatoes are ready, add the fish to the pot, cover and simmer until the fish flakes. |
| 9 | When the fish is done, crumble the bacon and add it to the pot along with the onions and any grease in the pan, the evaporated and whole milks. |
| 10 | Bring the mixture to boil, cover, and turn the heat down. |
| 11 | Simmer for five minutes and add salt and pper to taste. |
| 12 | Chowder invariably tastes better when made a day ahead. |
| 13 | According to katherine hall page.... |
| 14 | The rowe recipe may be happily modified in all sorts of ways. |
| 15 | The chowder is still quite delectable with olive oil instead of bacon fat. |
| 16 | You may also use salt pork. |
| 17 | Two kinds of fish make for a more interesting chowder, but these can be any combination of the following: haddock, cod, pollack, monkfish and hake. |
| 18 | Finally there is the question of garnishes: dill chopped parsley, oyster crackers, butter are all good. |
| 19 | And faith and pix"s friend on sanpere, jane weiss, swears by her chowder to which she adds curry spices! |
