HomeFish Rhode Island Fish Chowder

Rhode Island Fish Chowder

Posted in : Fish on by : Daphne


6 slice Bacon, diced4 tbsp Butter3 large Onions, diced4 Cloves garlic, minced3 Stalks celery, diced4 large Potatoes, dicedFish stock or water to cover (about 4 to 5 cups)4 can (13 ounce) evaporated milk1 tbsp Worcestershire sauce1 1/2 tbsp Salt1 tsp Pepper1/4 tsp Tabasco1 cup Chopped clams (optional)3 lb Firm fleshed fish, cut into 1 inch pieces


Cook bacon until crisp. Drain and pour off all but 2 tablespoons bacon fat. Add butter to the pan and saute onion, garlic and celery until soft, but not brown. Add potatoes and liquid to cover and cook about 5 minutes. Add remaining ingredients and cook until just below the boiling point. Cool and refrigerate overnight. When ready to serve, heat thoroughly, being careful not to allow it to boil. Serve immediately.