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Fish Chowder

4 slices bacon, cut in pieces
1 medium onion, chopped
1/2 green pepper, chopped
2 ribs of celery, diced
2 carrots, diced
3 bottles, 8 oz. each Clam Juice
2 medium potatoes, diced
2 Tbsp. chopped parsley
1/2 tsp. thyme
1/4 tsp. basil
1/4 tsp. pepper
1 (16 oz.) can tomatoes, chopped
1/4 cup dry vermouth
3/4 lb. Haddock or other White Fish, cut in 2" pieces


In saucepan cook bacon until crisp; remove with slotted spoon. To drippings add onion, pepper, celery and carrots; saute until tender. Stir in Clam Juice, potatoes, bacon, thyme, basil and pepper. Simmer uncovered 15 minutes. Add tomatoes and their juice and vermouth. Cook 20 minutes. Add fish and parsley and simmer covered until fish flakes easily.


Makes about 6 cups.



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