Instructions: In a large saucepan over high heat, cook salt pork for 2 minutes, stirring occasionally. Add onion and continue cooking until softened - about 2 minutes more.

Blend in flour, then gradually pour in clam juice, whisking to combine.

Add milk, pepper, salt, and potato and bring to a simmer. Reduce the heat to moderately low and simmer, uncovered, until potato is tender and soup is nicely thickened - 13 to 20 minutes.

Add haddock and cook just until fish almost flakes at the touch of a fork - about 5 minutes more.

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