Boston Fish Chowder

1. 1

   Cook fish in water with a slice of onion until it flakes (less than 10 minutes).

2. 2

   Drain reserving liquid to cook potatoes.

3. 3

   Dice salt pork and cook in a large pan until some is dried out.

4. 4

   Add sliced onion and saute until soft, but not brown.

5. 5

   Blend flour into pork fat.

6. 6

   Add fish and potato stock.

7. 7

   Bring to a boil, stirring constantly.

8. 8

   Add milk and bring to a boil again.

9. 9

   Add fish and potatoes; simmer for 10 minutes.

10. 10

    Add clams, juice and shrimp.

11. 11

    Use immediately or refrigerate and reheat when ready to serve.

* Per serving · 4 servings · Values may vary.