Tuesday, December 2, 2008

Juno Fish Chowder

I used to have a picture of this boat from the Maine Maritime Museum, but it has since been lost. What I do have is a picture of a newspaper article written about the ship. This wonderful Maine chowder recipe was named after the ship Juno, owned by the Houghton family which married the Sewall's. Oddly enough, Samuel Sewall also had a Native American "servant" by the name of Juno.  I can only imagine how many times this savory chowder, adored by all family members it seems, would have been eaten on board. 
1 quart potatoes, diced
1/4 cup cream
1/4 pound butter
1/8 pound salt pork
1 pound onions, chopped
4 pounds Haddock, wrap in cheese cloth
3 pints milk ("+ cream" added in my mother's handwriting)
Major Grey's chutney
Pilot crackers

  1. Try out pork (which means to cook or render it before use. )
  2. Strain onto potatoes and onions.
  3. Cook slowly for 1/2 hour.
  4. Boil fish (in cheese cloth) for ten minutes.
  5. Remove fish and add potatoes and onions.
  6. Let simmer until it steams, about 10 minutes.
  7. Add milk - but do not let boil.
  8. Add fish.
  9. Add salt and pepper to taste.
Serve in bowls with Major Grey's chutney and Pilot crackers with butter (browned in the oven). This chowder is best made a day ahead as it improves with age. Unless you have a lot of people, halve the recipe if it is just your family.

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