Ingredients

1 lb. fish fillets
4 oz. salt pork
2 C. diced potatoes
2 stalks celery, chopped
3 Tbsp. sliced green onion
1 (14 1/2 oz.) can chicken broth
3 C. milk
3 Tbsp. all purpose flour
1 C. whipping cream
1 (6 1/2 oz.) can minced clams,
undrained
1 (10 oz.) pkg. frozen chopped
spinach, cooked and well drained

Cooking Instructions

Thaw fish, if frozen. Cut into 1/2 inch pieces. Chop salt pork; in Dutch oven cook pork until brown. Drain, reserving 3 tablespoons of drippings. Cook onions until tender. Add broth and potatoes. Cover and cook 10 minutes, or until potatoes are tender. Add fish and 2 1/2 cups of the milk. Bring just to boiling. Reduce heat and simmer 3 minutes, or until fish is done. Shake remaining milk with flour and stir into chowder. Cook and stir until bubbly. Cook 1 minute more. Add cream, undrained clams, spinach, salt pork, 1/4 teaspoon salt and pepper and a dash of bottles hot pepper sauce. Heat through. Serves 8-10.
 
 
Do not be anxious about anything,?but in everything by prayer and supplication with thanksgiving let your requests be made known to God.?And the peace of God,?which surpasses all understanding, will guard your hearts and