New England Haddock Chowder

Ingredients

• 2 pounds haddock fillets, skin removed
• 4 ounces salt pork, cut into small dice
• 3 tablespoons unsalted butter
• 2 medium onions, sliced thin
• 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
• 2 cups bottled clam juice or fish stock
• 2 cups water
• 3 cups whole milk
• 1 cup heavy cream
• 2 bay leaves
• 1 teaspoon salt, plus more to taste
• 3/4 teaspoon white pepper
• 2 tablespoons chopped fresh chives
• Common crackers, for serving

Before you cook

• Check the haddock for pin bones and cut it into 2-inch chunks.
• Dice the salt pork, slice the onions thin and cube the potatoes.

Steps

1. Cook the salt pork in a heavy pot over medium heat for 8 minutes, until browned and crisp.
2. Scoop the pork bits out with a slotted spoon and reserve them for garnish.
3. Add the butter and sliced onions to the rendered fat and cook for 10 minutes, until the onions are limp and sweet.
4. Add the potatoes, clam juice, water and bay leaves to the pot.
5. Bring the liquid to a simmer and cook for 15 minutes, until the potatoes are just tender.
6. Lay the haddock chunks gently on top of the potatoes without stirring.
7. Cover the pot and poach the fish over low heat for 8 minutes, until it flakes when nudged.
8. Pour in the milk and cream and heat the chowder until steam rises, but do not let it boil.
9. Season with the salt and white pepper and stir once, gently, to break the fish into large flakes.
10. Take the pot off the heat and let the chowder rest for 15 minutes so the flavors settle.
11. Warm the chowder back up over low heat and remove the bay leaves.
12. Ladle into bowls and top each with the crisp pork and a pinch of chives.