[c-f] FAIRHAVEN FISH CHOWDER
Marilyn L. DeWeese
3 lbs. (cod, haddock, hake, halibut)
1 quart diced potatoes
1/4 teaspoon ground cloves (optional)
1 tablespoon thyme
1 tablespoon marjoram
1 bay leaf
1/2 lb lean salt pork, diced
1 1/2 cups canned diced tomatoes
1 tablespoon sage
5 soda crackers
salt and pepper, to taste
Whether prepared in a Crock-Pot or on the stove top for a Winter evening's meal, or over the gas grill's side burner in the dog days of Summer, this Fish Chowder is always good. It can be made ahead, and is even better the next day! Unlike the traditional New England Clam Chowder, this version more resembles what has come to be known as Manhattan Style Clam Chowder.
This recipe is a famous Rhode Island recipe circa the early 1800's, which Mrs. Elizabeth Bumpus shared with friends while living in Fairhaven, Massachusetts in 1930.
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