Yield: 12 Servings
|6 slices||Bacon; diced|
|3 larges||Onions; diced|
|4 \N||Cloves garlic; minced|
|3 \N||Stalks celery; diced|
|\N \N||Fish stock or water to cover (about 4 to 5 cups)|
|4 cans||(13 ounce) evaporated milk|
|1 tablespoon||Worcestershire sauce|
|1 cup||Chopped clams (optional)|
|3 pounds||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@... on Jul 14, 1997