1 lb. fish fillet
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
1 (10 oz.) pkg. frozen chopped spinach, cooked and well drained

Cut fish into 1/2 inch pieces. Chop salt pork in Dutch oven, cook until brown. Drain, reserving 3 tablespoons drippings, set salt pork aside. Add potatoes, celery, and green onions to reserved drippings. Cook until onion is tender. Add broth, cover, cook 10 minutes or until potatoes are tender. Add fish and 2 1/2 cups of the milk. Bring just to boiling.

Reduce heat, simmer 3 minutes or until fish is done. Shake remaining cold milk with flour, stir into chowder. Cook and stir until bubbly. Cook 1 minute more. Add cream, undrained clams, spinach, salt pork. Salt and pepper to taste. Serves 8 to 10.