Fish Chowder

For your Feast of the Seven Fishes, you will need a soup course. This is a very rich, smooth cream type chowder. Easily doubled for 8 servings. Use a 10" deep, for 4, or a 12" deep, for 8.

1 tablespoon canola oil
6 slices bacon, chopped
1 medium onion, minced
4 cloves garlic, minced (or 2) up to you.
3 tablespoons all-purpose flour
1 cup CREAM
1 1/2 cup milk
2 cups clam juice, (bottled)
1 tablespoon corn starch, dissolved in 1/2 cup water
4 potatoes, peeled and diced, 1/2" cubes
1 pound cod fillet, cut in 1" cubes. (remove pin bones before cutting)
1 small can of clams, or shrimp
sea salt, to taste
pepper, fresh ground
1 tablespoon Italian parsley, minced

In a 10" deep Dutch Oven, heat oil over 12 charcoals. Add bacon and fry until crisp. Using a slotted spoon, remove, and reserve bacon. Pour off all but 2 tablespoons of drippings. Add onions and garlic, and saute until soft. Stir in flour and cook for 3 to 4 minutes. Do not brown the flour. Pour in cream, milk, and clam juice and slowly bring to a boil. Reduce charcoals to 8 or 9 and stir in cornstarch mixture, mixing well. Simmer 3 to 4 minutes, to thicken. Season to taste with salt and pepper. Add the potatoes and simmers, uncovered until potatoes are tender, string occasionally. About 10 to 12 minutes. Add cod, clams or shrimp, and bacon and cook until cod is opaque. About 5 more minutes. Serve in large soup cups. Garnish with parsley.