Fish And Clam Chowder
- 1 lb. fish fillets
- 4 oz. salt pork
- 2 c. diced potatoes
- 2 stalks celery, chopped
- 3 Tbsp. sliced green onion
- 1 (14 1/2 oz.) can chicken broth
- 3 c. milk
- 3 Tbsp. all-purpose flour
- 1 c. whipping cream
- 1 (6 1/2 oz.) can minced clams
- 1 (10 oz.) pkg. frozen, chopped spinach, cooked and drained well
- Thaw fish if frozen. Cut into 1/2-inch pieces. Chop salt pork. In Dutch oven, cook until brown.
- Drain, reserving 3 tablespoons drippings.
- Set salt pork aside.
- Add potatoes, celery and green onion to reserved drippings. Cook until onion is tender.
- Add broth. Cover and cook 10 minutes or until potatoes are tender. Add fish and 2 1/2 cups of the milk.
- Bring just to boiling. Reduce heat and simmer 3 minutes.
- Shake remaining cold milk with flour.
- Stir into chowder.
- Cook and stir until bubbly. Cook 1 minute more.
- Add cream, undrained clams, spinach, pork, 1/4 teaspoon salt, pepper and dash of bottled hot pepper sauce. Serves 8 to 10.
fish fillets, salt pork, potatoes, stalks celery, green onion, chicken broth, milk, flour, whipping cream, clams, well
Taken from www.cookbooks.com/Recipe-Details.aspx?id=457712 (may not work)