2 qt. clam juice
1/2 lb. carrots, diced
2 c. potatoes, diced
1 med. onion, diced
1 green pepper, diced
1 red pepper, diced
1 lb. white fish, cut in chunks
1 tsp. hot pepper sauce
1 tsp. garlic powder
1 tbsp. lemon juice
1 qt. cream

BACON ROUX:

1 c. flour
1 c. bacon grease

Combine clam juice, vegetables, fish, hot pepper sauce, garlic and lemon juice. Bring to boil; simmer 20-30 minutes. In separate saucepan, heat cream to nearly boiling, slowly add to soup, stirring constantly.

To make roux: Combine grease and flour; cook slowly 1 minute, stirring constantly. Add to boiling soup; mix well. Cook 3-5 minutes, stirring constantly. Makes 6-8 servings.