Country Chowder

• 1/2 lb salt pork, cut in strips
• 1/4 cup flour
• 1 can (12-oz) clam juice
• 2½ cups milk
• 6 medium potatoes (about 2 lb), peeled and cut in chunks
• 1 medium onion, sliced
• 1 tsp salt
• 1/8 tsp pepper
• 1½ lbs fish and/or shelled shellfish
• 2 Tbsp chopped parsley

In heavy pot, saute pork until crisp; reserve. Discard all but 1/4 cup drippings; stir in flour. Gradually add clam juice and milk. Bring slowly just to boiling, stirring occasionally.

Add potatoes, onions, salt and pepper, and simmer 25 minutes. Add fish, cut in bite-size pieces. Simmer 5 minutes more, or until fish is tender and heated through. Season to taste. Add parsley. Ladle into soup plates and top with a spoonful of pork strips.

Yield: 6-8 servings

NOTE: Do not use aluminum pot as it will cause chowder to discolor.