View source for Fish and Clam Chowder



== Description ==

== Ingredients ==
* 2 cups (2 medium) cubed ½-inch [[potato]]es
* 1 cup (2 stalks) chopped [[celery]]
* 3 tablespoons sliced ¼-inch [[green onions]]
* 2 tablespoons [[vegetable oil]] or [[bacon grease|bacon fat]]
* 1 (14 ½ ounce) can [[chicken broth]]
* 1 pound fish fillets (cod, red [[Snapper]] or [[Haddock]]), cut into ½-inch pieces
* 2 cups torn [[spinach]] leaves
* 4 cups [[milk]]
* ¼ cup [[flour|all-purpose flour]]
* 1 (6 ½ ounce) can minced clams
* 4 slices crisply cooked crumbled [[Bacon]]
* ¼ teaspoon [[salt]]
* ¼ teaspoon [[white pepper]]
*[[hot pepper sauce]]

== Procedures ==
# In 3-quart saucepan combine [[potato]]es, [[celery]], [[green onions]] and [[oil]].
# Cook over medium heat, stirring occasionally, until [[onion]]s are tender (6 to 8 minutes).
# Stir in broth. Cover; continue cooking until [[potato]]es are tender (10 to 15 minutes).
# Stir in fish, [[spinach]] and 3 cups [[milk]].
# Continue cooking until fish flakes with a fork (4 to 7 minutes).
# In small bowl, combine remaining [[milk]] with [[flour]]; stir into soup.
# Reduce heat to low; cook, stirring constantly, until soup is slightly thickened (4 to 5 minutes). #Add all remaining ingredients; continue cooking until soup is heated through (1 to 2 minutes).

[[Category:Bacon Recipes]]
[[Category:Bacon grease Recipes]]
[[Category:Broth Recipes]]
[[Category:Chile pepper Recipes]]
[[Category:Cod Recipes]]
[[Category:Haddock Recipes]]
[[Category:Honduran cuisine]]
[[Category:Meat Recipes]]
[[Category:Honduran cuisine]]

[[Category:Potato Recipes]]