Trout and Clam Chowder
- 1 pound Trout fillet, boneless and skinned
- ½ pound bacon
- 2 cups diced potatoes
- 3 stalks of celery, chopped
- ½ cup of sliced green onions
- 1 10 ounce package of frozen spinach, thawed, squeeze liquid till dry
- 3½ cups of milk
- 1 cup of half and half or heavy whipping cream
- 1 14 ounce can of chicken broth
- 1 6 ounce can of minced clams
- 3 tablespoons flour
Cut trout fillets into ½ inch squares. Chop the bacon into ½ inch pieces. Cook bacon in a Dutch oven or soup kettle till browned. Remove bacon to small dish, leaving bacon drippings in the kettle. Add diced potatoes, celery, and onion and cook over medium heat till onion is tender. Add chicken broth. Cover and cook over medium heat for 10 minutes or till the potatoes are tender. Add 3 cups of milk and the trout pieces. Increase the heat and bring to a boil. Do not leave or the chowder will boil over the kettle! Reduce the heat to a simmer and cook for five minutes. Add the flour to ½ cup of milk and stir till flour is not lumpy, stir into the chowder. Stir the chowder till the chowder thickens and coats a back of a metal spoon. Add the half and half, clams with all the juice from the can, spinach, and reserved bacon pieces. Simmer for 3-5 minutes. Serves 6.
