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Connecticut Chowder

4 lb. cod or haddock 2½ cups stewed and 4 cups potatoes cut in 3/4strained tomatoes inch cubes 1½-inch cube fat salt pork 1 sliced onion 3 tablespoons butter ½ cup cracker crumbs Salt and pepper Prepare same as Fish Chowder, using liquor drained from bones for cooking potatoes, instead of additional water. Use tomatoes in place of milk and add cracker crumbs just before serving. 1 quart clams