Maidstone Club Chowder (Golfer'S Stew)

• 1/3 lb monk fish, cubed in 1-inch pieces
• 2 ounces clams, chopped
• 2 ounces rock shrimp, cleaned
• 2 ounces bacon, chopped
• 1 cup celery, diced
• 1 cup onion, diced
• 1/2 ounce dill, fresh, chopped
• 1 tablespoon thyme, fresh, chopped
• 3 tablespoons paprika
• 1 bay leaf (small)
• 1 pinch cayenne pepper
• 1 dash Lea & Perrins Worcestershire Sauce (2 drops)
• 1 dash Tabasco sauce (2 drops)
• 1 ounce sherry wine
• 4 potatoes, peeled, diced into 1 inch cubes and cooked separately
• 1 cup all-purpose flour
• 1 1/4 ounces butter
• 3 cups heavy cream
• 1 lemon, juiced
• salt and pepper

1. Place butter in a pot with onion, celery, bacon and thyme. Cook for 20 minutes on medium heat.
2. Add fish, clams and shrimp. Add all seasonings and cook for 15 minutes, thickening with the flour.
3. Add the heavy cream and cooked potatoes and bring to a boil. Add salt, pepper and lemon juice to taste.

monk fish, clams, shrimp, bacon, celery, onion, dill, thyme, paprika, bay leaf, cayenne pepper, worcestershire sauce, tabasco sauce, sherry wine, potatoes, flour, butter, heavy cream, lemon, salt

Taken from www.food.com/recipe/maidstone-club-chowder-golfers-stew-389133 (may not work)