That’s what we call it in our family, although it’s really a simple chowder. Much thicker and creamier than what you’d have in mind for a fish soup. It’s been our favorite for years now. I no longer have to open the cookbook to cook it. I first saw it at “Reader’s Digest Chicken Secrets“, under the name “Cape Ann Haddock Chowder”.
- 1 ounce salt pork, finely chopped (1/4 cup)
- 1 large yellow onion coarsely chopped
- 1 1/2 tablespoons all-purpose flour
- 1 bottle clam juice (8 ounces)
- 1 1/2 cups milk
- pepper, salt
- 1 large potato peeled and chopped
- 12 ounces skinned and boned haddock, cut into chunks
How to make: Heat oil in small pot, cook pork for about 2 minutes, add onion and sautee until soft about 2 more minutes. Stir in flour, then pour clam juice. Add milk, potatoes chunks, salt and pepper. Reduce heat and cook uncovered until potato is soft –about 20 minutes. Add fish and cook for another 5 minutes.
Notes and tips: I almost never have salt pork at home. Instead, I use any ham that’s in my fridge (you know the slices we get for sandwiches, only cut into small squares). Last night I even used a sausage that happened to be lying in the fridge. I cut it in pieces and it worked just fine. Different taste but still good. Also, I almost never have haddock. I normally keep frozen sole fish or flounder that I get from Trader Joe’s and that’s what I use. I normally keep clam juice in a cabinet. It lasts for ever anyway. But if I run out (as the case was last night), I put water instead, adding a Maggie cube of vegetable stock. You miss the “fishy” taste but that’s acceptable for us. It’s yummier with the clam juice, though.
Feedback from family: Long time favorite.