Honduran Fish and Clam Chowder

Servings: 8-10

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

Cooking Instructions:

In 3-quart saucepan combine potatoes, celery, green onions and oil. Cook over medium heat, stirring occasionally, until onions are tender (6 to 8 minutes). Stir in broth. Cover; continue cooking until potatoes are tender (10 to 15 minutes). Stir in fish, spinach and 3 cups milk. Continue cooking until fish flakes with a fork (4 to 7 minutes). In small bowl, combine remaining milk with flour; stir into soup.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). Microwave Directions: Reduce oil to 1 tablespoon. In 4-quart casserole combine potatoes, celery, onions and oil. Microwave on high, stirring after half the time, until onions are tender (4 to 7 minutes). Stir in broth; cover. Microwave on high, stirring after half the time, until vegetables are tender (7 to 11 minutes). Stir in spinach, 3 cups milk and clams; cover. Microwave on high, stirring after half the time, until spinach is tender (9 to 12 minutes). In small bowl combine remaining milk and flour; stir into soup. Cover; microwave on high, stirring after half the time, until thickened (6 to 9 minutes). Stir in fish; cover. Microwave on high, stirring after half the time, until fish flakes with a fork (2 to 4 minutes). Stir in all remaining ingredients; cover. Microwave on high, stirring after half the time, until soup is heated through (2 to 3 minutes).

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