“It was in Marblehead [Massachusetts] that I went calling on the Samuel Chamberlains, yes, that Samuel who is the famous photographer and writer, his wife Narcissa, co-author, collector of recipes. It was the Chamberlains who gave me this Spite House Fish Chowder, a dish of high standing in Marblehead.”—Clementine Paddleford, How America Eats (1960)

“Serve … with chowder crackers.”

Read more of Clementine and Mrs. Chamberline’s discussion about the three kinds of cooking in America (in 1960). Also, a photograph of Spite House.

SPITE HOUSE FISH CHOWDER

Yield: 6 to 8 portions

¾ lb salt pork, diced fine
6 large onions, sliced
6 small potatoes, pared, diced
Water
2 lb haddock fillets, cut into 1-inch pieces
2 Tbsp flour
1 quart milk
Worcestershire sauce
Salt, pepper, to taste

Fry salt pork in a skillet until pieces are golden brown; drain thoroughly on absorbent paper. Brown onions in reserved fat in skillet. In a soup kettle boil potatoes in just enough water to cover, about 10 minutes. Add fish to kettle. Remove browned onions from fat and spread over fish. Discard all but 1 Tbsp fat remaining in skillet, blend in flour, slowly stir in milk, season to taste with Worcestershire sauce, and salt and pepper, pour seasoned milk into kettle, cover, and simmer “over lowest possible heat” for 3 hours “without stirring.” Twenty minutes before serving, heat reserved browned salt pork in a slow oven until crisp. Stir chowder, taste for additional seasoning, and serve in soup bowls with a sprinkling of the crisp pork.