A hearty chowder recipe that doesn't stop at just clams.
| 5 slices thick style bacon, diced | 1 1/2 tsp. salt |
| 1 cup chopped onion | 1/4 tsp. pepper |
| 1/2 cup diced green pepper | 2 cups milk |
| 1 small jar pimiento, drained | 2 Tbs. flour |
| 4 oz. can minced clams, drained | 15 oz. can evaporated milk |
| 6 oz. pkg. small frozen shrimp | dash or two garlic powder |
| 1 lb. cod or other firm fish, cooked* | 1/2 tsp. celery salt |
| 6 medium potatoes, peeled and diced | |
| 2 cups water |
Garnish: fresh minced parsley or chives
Thaw all seafood. In large soup pot, cook bacon crisp. Drain on toweling and set aside. Discard all but 2 Tbs. bacon fat. Sauté onion and green pepper until just tender. Add the potatoes, pimiento, clam, shrimp and flaked cod; adding water. Bring to the boil, reduce heat and simmer until potatoes are tender, about 20 minutes. Add all seasonings. Blend smooth, milks and flour. (The blender helps with this.) Add to the soup. Cook for 5 minutes. Add bacon bits and serve.
*Fish can be cooked in microwave, covered with wax paper - 1 lb.~ 5 minutes on HI. OR poach in fry pan sprinkled with seasoned salt; add 1/2 cup water, covered 6 - 8 minutes.