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Walleye & Clam Chowder

Ingredients
  Bacon slices 4 , cut into 1/2-inch pieces
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Sliced green onions 1⁄4 Cup (4 tbs)
  Peeled diced red potato 2 Cup (32 tbs) (3 Medium, Cut Into 1/2 Inch Cubes)
  Canned chicken broth 14 1⁄2 Ounce (1 Can, Ready To Serve)
  Dried dill weed 1⁄2 Teaspoon
  Celery seed 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  All purpose flour 3 Tablespoon
  Milk 3 Cup (48 tbs)
  Skinless walleye/Substitute, fillets, 6 ounce each 1⁄2 Pound, cut into 1-inch pieces
  Whipping cream 1 Cup (16 tbs)
  Canned minced clams 3 Ounce (1 Can, Undrained)
  Frozen chopped spinach 10 Ounce (Defrosted And Drained, 1 Package)
Directions

In 6-quart Dutch oven or stockpot, cook bacon over medium heat until brown and crisp.
Drain, reserving 2 tablespoons bacon drippings in Dutch oven.
Set bacon aside.
Add celery and onions to bacon drippings in Dutch oven.
Cook over medium-high heat for 3 to 5 minutes, or until vegetables are tender-crisp, stirring constandy.
Stir in potatoes, broth, dill weed, celery seed, salt and pepper.
Bring to a boil over medium-high heat.
Reduce heat to low.
Simmer, uncovered, for 10 to 15 minutes, or until potatoes are tender.
In 4-cup measure, combine flour and milk.
Blend until smooth.
Stir into broth mixture.
Bring to a boil over medium-high heat.
Reduce heat to low.
Add walleye pieces.
Simmer for 3 minutes, or until fish is firm and opaque and just begins to flake, stirring occasionally.
Stir in bacon, cream, clams and spinach.
Cook over low heat (do not boil) for 5 minutes, or until chowder is hot, stirring occasionally.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Clam
Interest: 
Healthy

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