Haddock Clam Chowder

Name: Haddock Clam Chowder
Ingredients: 4 strips bacon, diced; 3 tablespoons sliced green onions; 2 celery ribs, chopped; 2 cups cubed peeled potatoes; 1 can (14-1/2 ounces) chicken broth; 1 teaspoon dill weed; 1 teaspoon celery seed, crushed; 1-1/4 teaspoons salt; 1/4 teaspoon pepper; 3 cups milk, divided; 3 tablespoons all-purpose flour; 2-1/2 cups cubed cooked haddock; 1 cup heavy whipping cream; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1 can (6-1/2 ounces) minced clams

15 ingredients

3 steps

Ingredients

4 strips bacon, diced
3 tablespoons sliced green onions
2 celery ribs, chopped
2 cups cubed peeled potatoes
1 can (14-1/2 ounces) chicken broth
1 teaspoon dill weed
1 teaspoon celery seed, crushed
1-1/4 teaspoons salt
1/4 teaspoon pepper
3 cups milk, divided
3 tablespoons all-purpose flour
2-1/2 cups cubed cooked haddock
1 cup heavy whipping cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (6-1/2 ounces) minced clams

Directions

1

In a Dutch oven or large saucepan, cook bacon until crisp. Remove to paper towels; set aside.
2

In a large skillet, saute onions and celery in drippings for 5 minutes or until crisp-tender. Add the potatoes, broth, dill, celery seed, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add 2-1/2 cups of milk.
3

Combine flour and remaining milk; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. add the haddock, cream, spinach and clams. Cook and stir until heated through. Garnish with bacon.