INGREDIENTS
2 oz. bacon, chopped
1 bunch scallions, thinly sliced
1 1/2 TBS. flour
1/2 cup clam juice
1 3/4 lbs. baking potatoes, peeled and cut into cubes
3/4 cup heavy cream
Salt and pepper to taste
6 oz. cooked shrimp, peeled
3/4 lb. flounder fillets
2 1/4 cups crushed saltine crackers
DIRECTIONS
Preheat oven to 375 degrees.
In a large pot, cook the bacon over medium heat until crisp; transfer to a bowl.
Add the scallions to the pot and cook til softened.
Whisk in the flour and cook, whisking for 2 minutes.
Whisk in the clam juice and 2 cups water; bring to a boil.
Add the potatoes and cook until tender.
Stir in the heavy cream and season with salt.
In an 8-inch square baking dish, arrange the shrimp and ladle the chowder on top, reserving 1/2 cup.
Top with the flounder fillets, season with salt and pepper and pour the reserved chowder on top.
Toss together the crackers and bacon; sprinkle on top.
Bake until the fish is cooked through, about 15 minutes.
Serves 4.
