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2 sl Bacon or 2 ounces salt pork; but in small cubes
1/3 c Sliced onions
1 1/2 c Sliced raw potatoes
1/2 ts Salt
1/8 ts Pepper
1/2 c Water
1 lb Boned halibut or pike.; (I have used other fish too and it is o.k.) but make sure it is boned.
3 c Milk -or- 1 cn (No. 2 1/2) tomatoes; sieved
1 tb Finely chopped parsley
Place chopped bacon or diced pork in a heavy kettle or Dutch oven and fry slowly until golden brown. Add onions and cook until they are soft and light yellow in color, from 5 to 7 minutes. Add potatoes, sprinkle with salt and pepper, and add water; cover and cook at moderate rate until potatoes are half done, about 5 minutes. Then add the fish, placing in the kettle flesh side down. Again cover and continue cooking until potatoes are done and fish is tender enough to fall apart, from 10 to 12 minutes. Remove skin from fish and break fish into coarse flakes. For New England style chowder, add milk. (This is the only kind I make). For Manhattan style chowder, add tomatoes. Heat thoroughly but do not boil. Sprinkle parsley over each bowlful. Serve piping hot with crisp cracker. 4 to 5 servings
Note: If you use the milk, do not use tomatoes. If you use tomatoes, do not
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