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

1. Thaw fish if frozen. Cut into 1/2-inch pieces. Chop salt pork. In Dutch oven, cook until brown.
2. Drain, reserving 3 tablespoons drippings.
3. Set salt pork aside.
4. Add potatoes, celery and green onion to reserved drippings. Cook until onion is tender.
5. Add broth. Cover and cook 10 minutes or until potatoes are tender. Add fish and 2 1/2 cups of the milk.
6. Bring just to boiling. Reduce heat and simmer 3 minutes.
7. Shake remaining cold milk with flour.
8. Stir into chowder.
9. Cook and stir until bubbly. Cook 1 minute more.
10. 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)