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Cod and Clam Chowder
Ingredients
- 4 slices bacon, cut into small pieces
- 2 stalks celery, chopped
- 1 green onion, chopped
- 2 1/2 pounds red potatoes, peeled and cubed
- 1 1/2 cups chicken broth
- 1/2 teaspoon dill
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 Tablespoons flour
- 3 cups milk
- 2 pounds cod fillets, cut into 1-inch pieces
- 1 cup heavy cream
- 1 6.5-ounce can of minced clams, undrained
Instructions
- Cook bacon over medium heat in a Dutch oven.
- Set bacon aside, leaving grease in the pot.
- Add celery and onions and cook for 4 minutes.
- Stir in potatoes, broth, dill weed, celery seed, salt and pepper.
- Bring to a boil over medium heat.
- Simmer uncovered for 12 minutes.
- Blend flour and milk in a blender until smooth. Stir into broth mixture.
- Bring to a boil and reduce heat to low.
- Add cod, bacon, cream and clams.
- Simmer (do not boil) for 5 minutes.
