1 lb (454 g) fresh fish or shellfish, chopped (such as whitefish, halibut, cod or lobster)
¼ cup (60 mL) chopped fresh parsley
¼ tsp (1 mL) salt
¼ tsp (1 mL) pepper
Instructions
Reserving juice, drain clams. Set aside.
In Dutch oven, cook bacon, stirring occasionally, over medium heat until crisp, about 5 minutes. Drain all but 1 tbsp fat from pan.
Add onion (or leeks), celery and 1 tbsp water; cook, stirring, until softened, about 5 minutes.
Stir in potato, cream, milk, wine, reserved clam juice, bay leaves and thyme; simmer until potato is softened and liquid is slightly thickened, about 15 minutes.
Stir in clams, evaporated milk, fish and parsley; simmer until fish is cooked through, 5 to 7 minutes.
Stir in salt and pepper. Discard bay leaves.
Notes
We used 2 stalks of leeks instead of the onion, half and half instead of the whipping cream and chicken broth instead of the white wine. And I didn't grate my potato, I just diced mine and it was fine too.