Steps:
- In a 3 qt. stock pan: 1.Fry 1/4 salt pork slowly (20 mins. or more) and add 3 tbsp chopped onion and sauté. 2. Add 1 cup clam juice and heat to aimmer. 3. Add 2 cups chopped potatoes-Cover and simmer until tender. **(Do not overcook. 10 mins. should be enough depending on size of potato cubes.) In a separate pan: 1.Heat 2 cups light cream & 1 cup milk. Thicken with 3 tsps or more of cornstarch, Season with salt & pepper. 2. Add milk mixture to stock pan. Lay 1 lb. haddock in pot. Remove from Heat, cover, and let cure for 1 hr. or more. Re-heat gently and serve.
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