2 lb. fish (haddock is good)
4 medium potatoes, peeled and sliced
3 medium onions, sliced
1 stick of butter
1 tsp. celery leaves, chopped
2 1/2 tsp. salt
4 whole cloves
1/4 tsp. dill weed or seed
1/4 tsp. white pepper (or black)
1 bay leaf
1 clove of garlic
2 c. boiling water
1/2 c. vermouth (optional)
1 pt. half and half cream

Sauté onion in butter. Place all ingredients except half and half in a large kettle. Cook slowly until potatoes are done and fish flakes.

Add 1 pint of scalded half and half (light cream) to finished chowder. Let sit for 15 minutes or more for flavors to absorb into the cream.

This is the best fish chowder.