In a large pot, cook ½ lb diced bacon until crisp. Remove to paper towels; reserve drippings. Sauté 2 chopped onions & ½ c diced celery in the drippings until tender. Add 6 c diced potatoes & 3 c water; bring to a boil. Cook for 10 minutes. Add 1 tin baby clams, 2 tins clam nectar, 1 lb cooked shrimp, 1 lb halibut & 1 lb haddock cut in 1” pieces. Cook ‘til fish flakes easily. Add ½ c melted butter, 1 tsp dry garlic, ¼ tsp pepper, 4 tsp salt, 4 tsp minced fresh parsley, ½ c frozen peas and ¼ c shredded carrot. Stir in 2 qts milk and 12 oz heavy cream; heat through. Garnish with bacon. Serve with your favorite bread or roll. Enjoy!
– Chef, My Chosen Café, 4492 Happy Valley Road, Metchosin, 250-474-2333.