1 lb. fish fillets
4 oz. salt pork or bacon
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. flour
1 c. whipping cream
1 (6 1/2 oz.) can minced clams
1 (10 oz.) pkg. frozen chopped spinach, cooked and well drained

Thaw fish, if frozen. Cut into 1/2 inch pieces. Chop salt pork; cook in large kettle or Dutch oven until brown. Drain, reserving 3 tablespoons drippings. Set salt pork aside.

Add potatoes, celery, and green onion to reserved drippings. Cook until onion is tender. Add broth; 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, 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, 1/4 teaspoon salt, 1/4 teaspoon pepper, and dash bottled hot pepper sauce. Heat through. Serves 8-10.