INGREDIENTS

1. 8cupsfish stockor water
2. 1/2cupbacon fator butter
3. 1mediumonion, diced
4. 1stalkcelery, diced
5. 4garlic cloves, crushed
6. 1bay leaf
7. 1/2cupall-purpose flour
8. 1/4lbpotatoes, diced
9. 1mediumcarrot, diced
10. 1/2green pepper, diced
11. 1/3lbsalmon, cubed
12. 1/3lb freshclams
13. 1/3lbred snapper, cubed
14. salt and pepper
15. 1/2cupwhipping cream(approx.)

DIRECTIONS

1. In a large saucepan, bring fish stock to a boil.
2. In a large heavy soup pot over medium high heat, heat bacon fat.Saute onion, celery, garlic and bay leaf until onions are transparent.
3. Stir in flour and cook, stirring, 2 minutes.(The result is what chefs call a roux.)Slowly add hot stock to the roux, stirring well to prevent lumps.Bring to a simmer.
4. Add potato, carrot and green pepper; simmer until vegetables are tender.
5. Add clams, salmon and red snapper.Cook over low heat until fish is cooked through and tender, about 10 minutes.Discard bay leaf.Season with salt and pepper.
6. Remove from heat and stir in just enough cream to turn the chowder white.
7. Serves 10 to 12 as a starter, 6 to 8 as a main course.
8. Feast! Canadian Native Cuisine For All Seasons.