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Fish Chowder

8 oz. halibut, cod or sole fillets
1 can clams, drained
2 1/2 tsp. salt
6 slices bacon, cooked
2 c. milk
2 c. light cream or milk thickened with flour to a light white sauce
8 oz. scallops
8 oz. shrimp, cleaned
3 c. potatoes, cubed
1 c. diced onions
1/4 tsp. pepper

Cook bacon crisp, cut in pieces, drain on paper towels. Place seafood (except clams) in large saucepan, cover with water and clam juice. Bring to a boil, then reduce heat and simmer until fish flakes easily. Do not season. When fish is cooked, remove from broth, set aside. Add potatoes and salt to the broth (if the broth is not salty enough) and cook until tender. Saute the onion in the bacon fat until soft, but not browned. Drain. Flake fish and add all ingredients to the potatoes when they are done. Slowly bring to a boil, reduce heat and allow to simmer for 15 to 20 minutes.

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