Rhode Island Fish Chowder
| Yield: | 12 Servings |
| Categories: |
| 6 | sl | Bacon; diced |
| 4 | tb | Butter |
| 3 | lg | Onions; diced |
| 4 | Cloves garlic; minced | |
| 3 | Stalks celery; diced | |
| 4 | lg | Potatoes;diced |
| Fish stock or water to cover (about 4 to 5 cups) | ||
| 4 | cn | (13 ounce) evaporated milk |
| 1 | tb | Worcestershire sauce |
| 1 1/2 | tb | Salt |
| 1 | ts | Pepper |
| 1/4 | ts | Tabasco |
| 1 | c | Chopped clams (optional) |
| 3 | lb | Firm fleshed fish; cut into 1 inch pieces |
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