Fish and Clam Chowder

Ingredients

• 2 cups (2 medium) cubed ½-inch potatoes
• 1 cup (2 stalks) chopped celery
• 3 tablespoons sliced ¼-inch green onions
• 2 tablespoons vegetable oil or 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 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

Directions

1. In 3-quart saucepan combine potatoes, celery, green onions and oil.
2. Cook over medium heat, stirring occasionally, until onions are tender (6 to 8 minutes).
3. Stir in broth. Cover; continue cooking until potatoes are tender (10 to 15 minutes).
4. Stir in fish, spinach and 3 cups milk.
5. Continue cooking until fish flakes with a fork (4 to 7 minutes).
6. In small bowl, combine remaining milk with flour; stir into soup.
7. 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).