1 lb. fish fillets
4 oz. salt pork
2 c. diced potatoes
2 stalks celery, chopped
3 tbsp. sliced green onion
1 (14 1/2 oz.) can chicken broth
3 c. milk
3 tbsp. all purpose flour
1 c. whipping cream
1 (6 1/2 oz.) can minced clams, undrained
1 (10 oz.) pkg. frozen chopped spinach, cooked and well drained

Thaw fish, if frozen. Cut into 1/2 inch pieces. Chop salt pork; in Dutch oven cook pork until brown. Drain, reserving 3 tablespoons of drippings. Cook onions until tender. Add broth and potatoes. Cover and cook 10 minutes, or until potatoes are tender. Add fish and 2 1/2 cups of the milk. Bring just to boiling. Reduce heat and simmer 3 minutes, or until fish is done. Shake remaining milk with flour and stir into chowder. Cook and stir until bubbly. Cook 1 minute more. Add cream, undrained clams, spinach, salt pork, 1/4 teaspoon salt and pepper and a dash of bottles hot pepper sauce. Heat through. Serves 8-10.