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Cape Cod Fish Chowder
2 lb Haddock fillets
4 Potatoes, peeled and thinly sliced
3 Celery leaves, chopped
1 Bay leaf
2 1/2 ts Salt
4 Whole cloves
1 Garlic clove
1/2 c Butter
1/4 ts Dill seeds
1/4 ts White pepper
1/2 c White wine or vermouth
2 c Boiling water
2 c Light cream
Preheat oven to 375 degrees F. Place all ingredients except cream into an
ungreased four to six-quart casserole and mix gently. Cover and bake for
one hour. Scald cream and add just before serving. Stir to break up fish.
Yield: 8 servings.
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