INGREDIENTS
2 TBSP. butter
1 small onion, chopped fine
1 bay leaf, fresh or dried
2 TBSP. flour
1 1/2 tsp. Old Bay seasoning
1 cup clam juice
1 can chicken or vegetable broth
2 cups whole milk or light cream
2 medium potatoes, peeled and diced
4 slices cooked crisp bacon, chopped
1-2 lbs. tog fillets, cubed
Salt and pepper to taste
Chopped fresh chives
DIRECTIONS
In a soup pot, melt butter over medium heat.
Add onion and bay leaf; cook 2-3 minutes.
Whisk in flour and Old Bay; cook 2 more minutes.
Whisk in clam juice and broth; cook until broth begins to thicken.
Slowly stir in milk.
Add potatoes and raise heat to a boil.
Reduce heat to a simmer; cook 12-15 minutes or until potatoes are tender.
Add bacon and tog. Cook 2-3 more minutes or until tog begins to flake.
Season with salt and pepper and garnish with chives.
Serves 4-6.
