• 2 slices Bacon
• 1 onion diced
• 1 cup of celery and leaves chopped
• 1/2 tablespoon of flour
• 2 cups fish stock
• 2 medium Potatoes diced
• 1 cup of milk
• 1 cup whipping cream
• 1/4 tsp white pepper
• 1/4 oregano

By Randy Chichester

• Fry bacon in large saucepan.

• When it is crisp, remove the bacon from grease.

• Add the onions and celery to the bacon grease.

• Sautee till translucent, then stir in flour.

• Add fish stock and stir till it thickened.

• Dump in the potatoes, white pepper, and Oregano.

• Bring to a boil.

• Cover and turn down the heat and let simmer for 20 minutes.

• Add milk, cream and clams with the liquid.

• When serving, crumble bacon on top of the chowder and enjoy.

• Serves four.