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Fish Chowder

1/2 lb. salt pork, diced
2 lb. haddock fillets, cod or other firm white fish
2 to 3 onions, sliced
4 to 6 sm. potatoes or 1 lg. can
2 c. rich milk, half and half
2 c. regular milk
1 bottle clam juice
Salt and pepper

Saute pork until brown, drain on paper towels and set aside. Brown onions in remaining fat. Add potatoes and enough water to cover. Cook for 20 minutes after boiling. If using canned potatoes, add to chowder at the end. Meanwhile cook fish with clam juice and enough water to just cover fish; cook until fish is tender. Heat all milk; add to fish. Season with salt and pepper to taste; add onions and potatoes. Sprinkle salt pork and butter on top. Serve with toasted soda crackers.

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