Fish Chowder - cooking recipe

Ingredients

2 lb. fish (haddock is good)
4 medium potatoes, peeled and sliced
3 medium onions, sliced
1 stick of butter or oleo
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

Preparation

Saute 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.