New England Chowder Recipe

  • 1/2 pound bacon, cut into 1 inch pieces
  • 1 onion, finely chopped (small)
  • 2 potatoes, peeled and diced to 1/2 inch (medium)
  • 2 cups bottled clam juice
  • 2 cups milk
  • 2 pounds firm-fresh seafood steaks (cod, snapper or haddock), cut into 1 inch chunks
  • Salt and pepper to taste
In large saucepan cook bacon until crisp. Drain bacon on paper towels. Remove all but 2 T. of bacon fat from the pan.

Cook onion in bacon fat over medium heat for 3 minutes. Add potatoes, clam juice and milk. Raise heat to bring mixture to a rolling boil, then reduce heat to medium. Cook for 5 minutes.

Add fish. Cook 12 minutes or until fish is opaque ad potatoes are tender.

Season with salt and pepper. Garnish with bacon.

Serves 4.

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