Recipe - Rhode Island Fish Chowder

6 sl Bacon; minced
4 tablespoon Butter
3 lg Onions; minced
4 Cloves garlic; minced
3 Stalks celery; minced
4 lg Potatoes; minced
Fish stock or water to cover
(about 4 to 5 cups)
4 cn (13 ounce) evaporated milk
1 tablespoon Worcestershire sauce
1 One half tablespoon Salt
1 teaspoon Pepper
One fourth teaspoon Tabasco
1 cup Chopped clams (optional)
3 pound Firm fleshed fish; cut into
1 inch pieces

Cook bacon until crisp. Drain and pour off all but 2 tablespoons bacon fat.
Add butter to the pan and saute onion, garlic and celery until soft, but
not brown. Add potatoes and liquid to cover and cook about 5 minutes. Add
remaining ingredients and cook until just below the boiling point. Cool and
refrigerate overnight. When ready to serve, heat thoroughly, being careful
not to allow it to boil. Serve immediately.

Source: American Seafood Institute Wakefield, RI Posted to KitMailbox
Digest by gigimfg@ix.netcom.com on Jul 14, 1997