Honduras Fish and Clam Chowder
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Ingredients
| 2 cups | cubed 1/2-inch potatoes | | 1 cup | chopped celery | | 3 tbsp. | sliced 1/4-inch green onions | | 2 tbsp. | vegetable oil or | | bacon fat | | 1 can (14-1/2) | chicken broth | | 1 lb. | fish fillets (cod, red snapper or | | haddock), cut into 1/2-inch pieces | | 2 cups | torn spinach leaves | | 4 cups | milk | | 1/4 cup | all-purpose flour | | 1 can (6-1/2) | minced clams | | 4 slices | crisply cooked crumbled bacon | | 1/4 tsp. | salt | | 1/4 tsp. | white pepper | | Hot pepper sauce |
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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).
TIP: One half of a 10-ounce package of frozen chopped spinach, thawed and well drained, can be substituted for fresh spinach leaves.
8 to 10 servings
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