Fish and Clam Chowder

Ingredients

 * 2 cups (2 medium) cubed ½-inch potatoes
 * 1 cup (2 stalks) chopped celery
 * 3 tablespoons sliced ¼-inch green onions
 * 2 tablespoons vegetable oil or bacon fat
 * 1 (14 ½ ounce) can chicken broth
 * 1 pound fish fillets (cod, red Snapper or Haddock), cut into ½-inch pieces
 * 2 cups torn spinach leaves
 * 4 cups milk
 * ¼ cup all-purpose flour
 * 1 (6 ½ ounce) can minced clams
 * 4 slices crisply cooked crumbled Bacon
 * ¼ teaspoon salt
 * ¼ teaspoon white pepper
 * hot pepper sauce

Directions

 * 1) In 3-quart saucepan combine potatoes, celery, green onions and oil.
 * 2) Cook over medium heat, stirring occasionally, until onions are tender (6 to 8 minutes).
 * 3) Stir in broth. Cover; continue cooking until potatoes are tender (10 to 15 minutes).
 * 4) Stir in fish, spinach and 3 cups milk.
 * 5) Continue cooking until fish flakes with a fork (4 to 7 minutes).
 * 6) In small bowl, combine remaining milk with flour; stir into soup.
 * 7) Reduce heat to low; cook, stirring constantly, until soup is slightly thickened (4 to 5 minutes). #Add all remaining ingredients; continue cooking until soup is heated through (1 to 2 minutes).