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Tog Chowder

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6-7 pieces of bacon (chopped into small pieces--think bacon bits)
1 1/2 Medium Onions (chopped small)
4-5 Cloves of fresh Garlic (minced)
1/2 Bunch of Cilantro (chopped)
1 8oz. bottles of Clam Juice (or 2 bottles if thinner chowder desired)
6-7 Red Potato's (cubed into 1/2 inch or so pieces) Chop one of the bigger potatoes into little tiny pieces to add thickness
3 10oz. Cans Cream of Celery Soup Concentrate
2 Cups Heavy Cream
2 Cups Milk
6 Tog Filets (I used 3 16-18 inch fish-anymore than that it seemed like to much fish)
- Salt-n-Peppa to taste (Use Emerils Bayou Seasoning if desired to give it a little bite)
1+ Tablespoons of Dill (made tbls up--no idea how much just shake the bottle generously)
1/2 Cup Butter or Margerine

In large pot cook bacon until crisp (DO NOT BURN). Add chopped onions and garlic, cooking until onions are translucent. Add chopped cilantro (hint rub chopped cilantro leaves with side of knife against cutting board to release more flavor).

Add clam juice and potato's, stir. Cover and cook, stirring occasionally, for 15 minutes until just fork tender, this does not mean mushy

Add Cream of Celery Soup, heavy cream, milk, dill, and fish; stir. Add Salt, pepper and dill to taste. Add butter or magerine (let melt on top). Cover and cook on medium about 30-45 minutes. Stir occasionally.

Tip: If you can't stir often enough to keep potato's from sticking to the bottom then just make sure you don't touch bottom with the spoon when stirring just let it scald to the bottom. If you stir any potato's scalded/burned brown from the bottom--well it only affects presentation of a nice hearty white chowder--my ex-wife says it actually has more flavor with some of the brown/scalded potato's.

You can subsitute clams for the tog and it is obviously just as good since it is a 'New England Clam Chowder" recipe and this recipe is just as good if not better the second and third days (just add a little milk after re-heating if chowder thickens too much).

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