Seafood Chowder

1 c. red "new" potatoes, 1/2-inch dice (skin on)

1 1/2 qts. fish stock, hot (or bouillon cubes and hot water)

2 strips bacon, diced

1 small onion, diced

3 ribs celery, diced

3 oz. butter

4 oz. flour

2 c. heavy cream (or half-and-half)

1 c. clams in juice, chopped (optional)

1 c. cocktail shrimp (optional)

1/2 c. frozen corn

1/2 c. fresh tomatoes, seeded and chopped

1 lb. fish fillets, chunked

2 tbsp. parsley, chopped

1 tsp. thyme, chopped

(Yield 3 quarts) • Cover potatoes with fish stock and simmer until done. Remove the potatoes and hold for later use.

In a separate pot, cook the bacon until partially rendered. Add butter, onion, and celery and sauté until onions are translucent.

Add flour and combine with a wire whisk to make a roux. Cook for 5 to 6 minutes, stirring constantly. Then gradually add the hot fish stock, stirring until thickened and smooth.

Add cream (or half-and-half) and chopped clams in juice and simmer about 10 minutes.

Add potatoes, cocktail shrimp, corn, and tomatoes, and stir in gently with a wooden spoon.

Add fish chunks and the remaining herbs, and simmer until done (about 4 minutes). Season with salt and pepper.