Ingredients
| Assorted white fish cut into pieces | 2 pounds |
| Fish heads and bones | 1 pound |
| Water | 2 quarts |
| Dry white wine | 1 quart |
| Leeks | 2 |
| Onion | 1 |
| Stalk or bunch of celery chopped | 1 |
| Sprigs parsley | 6 |
| Bay leaf | |
| Thyme | ½ tesaspoon |
| Clove | 1 |
| Salt and pepper |
Directions
- Put all ingredients in a pan and simmer for ½ hour to ¾ hour. Strain and cool. Discard everything but the broth. Anything not used can be frozen for future use.
- Peel and dice the potatoes and place them in your chowder pot with the 2 pints of fish stock. Bring to a boil them simmer until potatoes are done.
- While the potatoes are cooking, put the diced salt pork in a saucepan and fry in butter. (Note: after cutting the lean portion of the salt pork away from the fat, soak it in cold water for an hour. This will remove most of the salt) Add onions and cook until golden brown. The salt pork and onions can be added to the chowder pot while the potatoes are cooking. When the potatoes are tender, add the white fish, oysters, clams, lobster and lastly shrimp and scallops. Add light cream, butter, salt and pepper as needed. Cook only until all ingredients are tender.
- I find that if I can control myself, it is best to let the chowder sit and cool for a minimum of one hour and then reheat and serve. This step will give the flavor a chance to intermingle. Leaving it overnight is also an excellent idea.
