INGREDIENTS

INSTRUCTIONS

Rinse fish with cold water; pat dry with paper towels. Cut fish into
1/2-inch cubes; set aside.  In small skillet, saute bacon until crisp.
Remove bacon from skillet; blot with paper towels and crumble. Set aside.
Discard all but 2 tablespoons bacon drippings from skillet. Add onion to
skillet; saute until tender but not brown. Remove from heat. In deep
saucepan, combine onion and potatoes.  Add water; cover and bring to gentle
boil.  Reduce heat and simmer for 10 minutes. Add fish; cover and bring to
boil again.  Reduce heat and cook for additional 10 minutes, or until fish
and potatoes are done.  In small bowl, combine flour and clam juice; stir
with fork until smooth. Add to fish and potato mixture, stirring constantly
to blend flour.  Stir in evaporated milk, butter, salt and white pepper.
Continue heating over medium heat until chowder thickens. Garnish with
crumbled bacon before serving. Makes 6 servings.
A West Coast Fisheries Development Foundation recipe.

A Message from our Provider:

“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”