posted by Joe Ames 10-12-98 1:38 AM
Fish Chowder
5 strips bacon
1 small onion, finely chopped
1 clove garlic, minced or finely chopped
1 (8 oz.) bottle clam juice
1 (8 or 12 oz.) can baby clams
2 large potatoes, cut into 1/2 inch cubes
3 to 4 lbs. fillets rockfish
1 tsp. chicken bouillon
1 cup each Half and Half and milk
1 lb. cooked baby shrimp
1 cup water
1 pinch parsley
In a large soup kettle, cook bacon, then remove and set aside. Leave two tablespoons of bacon grease in the kettle
and use to saute onions.
Add water, clams juice, chicken bouillon, garlic, parsley and potatoes. Simmer for 12 to 15 minutes or until potatoes are almost done.
Add fish cubes and continue to simmer an additional 12 to 15
minutes or until fish is white and starting to flake.
Add Half and Half, milk, shrimp, clams and chopped bacon.
Increase heat and serve when steaming, with patty of butter and paprika on top.