2 med. yellow onions
2 cloves garlic
2 celery stalks
2 carrots
2 med. potatoes
6 slices bacon
1 (8 oz.) bottle clam juice
1 1/2 c. water
2 chicken bouillon cubes
1 bay leaf
1 lb. frozen fish
2 c. light cream
2 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
1 can clams

Chop and slice vegetables. Dice bacon, fry and drain. Saute onion, garlic and celery. Add carrots, potatoes, clam juice, water, bouillon and bay leaf. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add cubed fish. Cover and simmer 6-8 minutes. Add bacon, light cream, parsley, salt and pepper. Cook 5 minutes. Do not boil.