1/2 - 1 lb. fresh scrod, cubed
1 (or 2) cans minced clams
1/2 c. corn (optional)
4 slices bacon, cut in sm. pieces
Half & half
1 medium onion, chopped coarse
2 stalks celery, sliced
2 potatoes, cubed
Chunck butter
1/8 c. sherry

Cut scrod in small pieces; check for bones. Do not drain clams. Fry bacon until crisp. Remove with slotted spoon and drain on paper towel. In bacon fat, fry onion and celery until soft (approximately 5 minutes). Add potatoes and 2 cups water. Boil 7-10 minutes. Add fish; simmer 10 minutes. Drain, leaving approximately 1 cup liquid with fish and vegetables. Add corn and clams with broth. Add half & half, butter, and sherry. Heat until very hot, no need to boil! Excellent.