Rinse fish with cold water; pat dry with paper towels. Cut fish into 1/2-inch cubes; set aside. In small skillet, saute bacon until crisp. Remove bacon from skillet; blot with paper towels and crumble. Set aside. Discard all but 2 tablespoons bacon drippings from skillet. Add onion to skillet; saute until tender but not brown. Remove from heat. In deep saucepan, combine onion and potatoes. Add water; cover and bring to gentle boil. Reduce heat and simmer for 10 minutes. Add fish; cover and bring to boil again. Reduce heat and cook for additional 10 minutes, or until fish and potatoes are done. In small bowl, combine flour and clam juice; stir with fork until smooth. Add to fish and potato mixture, stirring constantly to blend flour. Stir in evaporated milk, butter, salt and white pepper. Continue heating over medium heat until chowder thickens. Garnish with crumbled bacon before serving. Makes 6 servings. A West Coast Fisheries Development Foundation recipe.
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|Serving Size: 1 Serving (273g)|
|Recipe Makes: 6|
|Calories from Fat: 135 (53%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 55.8mg||17 %|
|Sodium 283.1mg||10 %|
|Potassium 525.6mg||14 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 10.3g|
|Protein 17.5g||25 %|
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Calories per serving: 253
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