Instructions: To prepare stock: Place fish scraps in a soup kettle with just enough water to cover. Bring to a boil. Simmer 20 minutes until there is a mild stock. Strain and save stock. Discard strained pieces of fish and bone.

Meanwhile, soak salt pork to remove some salt.

To prepare chowder: Dice presoaked salt pork into 1/2-inch cubes. In the rinsed soup kettle, render salt pork over a medium heat. Remove crispy fried pork bits and reserve to be used as a garnish. Drain most of the rendered fat, leaving a small amount in pot.

Saute onions in fat until transparent and wilted. Add potatoes. Pour in fish stock to cover, adding water if stock is insufficient. Simmer over medium-low heat for 15 to 20 minutes, until potatoes are just done.

Add fish, seafood and oyster crackers. Bring just to a boil. Simmer briefly (2 to 3 minutes) or until fish flakes easily when tested with a fork. Add milk and cream. Heat to serving temperature being careful to not boil. Taste and correct salt, if necessary. Add ground pepper to taste.

Serve hot with additional whole oyster crackers and reserved pork cracklins as garnish.

This recipe yields 6 to 8 servings.

Seafood Options: Be creative! 3 pounds of fish. Try cod, hake, pollock, monkfish, blackfish, or halibut. You may also want to add shellfish such as shrimp, scallops, or shucked clams or oysters.

Comments:
This recipe, provided by Alice Ross, a Long Island food historian, represents one of our traditional fish chowder preparations. While some question which variation (cream or no cream) might be the most authentic recipe, you will find a simple and hearty meal in this satisfying recipe. One very traditional variation called for all ingredients to be added in layers, producing more of a seafood pie.

NOTES :

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