Ingredients
1 lb. diced bacon
4 or 5 diced potatoes
1 large diced onion
4 cloves smashed garlic
4 bay leaves
4 ribs diced celery with some leaves
1 cup sherry
2 Tablespoons dried parsley flakes
1 quart half-and-half
6 oz. can of chopped clams
1 or 2 diced carrots
salt and pepper to taste
1 1/2 to 2 lbs. chopped fish
Preparation
Brown bacon in large Dutch oven. Remove bacon. Discard most of grease. In rest of drippings, sauté onion, celery, garlic with cover or until onion is translucent (be careful not to brown.)
Add potatoes, bay leaves. spices, clam liquid, sherry, and enough water to cover. Gently simmer until potatoes and veggies are soft. Add half-and-half, stir and heat through. Add bacon, clams, shrimp, and fish. Cook slowly and stir until fish is cooked. Add more mild if necessary. Reheat in slow cooker or microwave so mild won’t burn.
