Like Holy Matrimony, "It should not be entered into unadvisedly or lightly. Do not hurry the 'building' thereof, but proceed wih a Piscatorial Ode in your heart, and don't forget the black pepper."

Note: when building the chowder, none of the items in steps 1-4 need to be kept hot.

Buy Pilot Bread here. 

1. 5 lbs. skinless Haddock
2. 10 medium-sized Potatoes
3. 2 lbs. Salt Pork (not bacon, sow belly)
4. 20 Onions
5. 2 or 3 small bottles Clam Juice
6. 3 quarts Light Cream
7. Salt
8. Plenty of black pepper

1. Skin and cut haddock in chunks. (Frozen is easiest to skin.)
2. Parboil, skin, and cut the potatoes into fairly small pieces.
3. Skin, slice, and fry salt pork until crisp. Dice when cold. Put in chowder before serving.
4. Slice and fry onions in pork fat (saved from previous step) thoroughly to a golden brown color. Drain off excess grease.
5. Build up the chowder in a large kettle in layers of each ingredient prepared above, with salt and pepper on each layer.
6. Add just enough water to barely cover, and boil hard for 10 minutes. This cooks the fish and finishes cooking the potatoes.
7. Then add light cream, heated in a double boiler.
8. Serve with Pilot Bread (Ship's Biscuits) from New England.