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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Ingredients:
6 slices bacon |
3 medium onions, chopped |
3 large potatoes, unpeeled and cut into 1/2-inch cubes |
2 (8-ounce) bottles clam juice |
2 teaspoons worcestershire sauce |
1 teaspoon dried thyme |
2 pounds haddock or other firm white fish |
4 cups milk |
2 cups half-and-half |
1 teaspoon salt |
1 teaspoon freshly ground pepper |
garnish: fresh thyme leaves |
Directions:
1. Cook bacon in a large Dutch oven until crisp; remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside.
2. Sauté onion in hot bacon drippings over medium heat 5 minutes or until tender. Add potatoes and sauté 5 minutes. Add clam juice, Worcestershire sauce, and thyme. Bring to a boil; reduce heat, and simmer 15 minutes or until potatoes are tender. Add fish, and bring to a boil; reduce heat, and simmer 5 minutes or until fish flakes with a fork. Add milk and remaining ingredients. Cook over medium heat until mixture is thoroughly heated. (Do not boil.) Serve topped with crumbled bacon and thyme leaves.
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