Fish and Clam Chowder

Ingredients

• (2 medium) cubed ½-inch potatoes
  2 cups
• (2 stalks) chopped celery
  1 cup
• sliced ¼-inch green onions
  3 tablespoons
• vegetable oil or bacon fat
  2 tablespoons
• (14 ½ ounce) can chicken broth
  1 unit
• fish fillets (cod

  red Snapper or Haddock), cut into ½-inch pieces
  1 pound
• torn spinach leaves
  2 cups
• milk
  4 cups
• all-purpose flour
  ¼ cup
• (6 ½ ounce) can minced clams
  1 unit
• crisply cooked crumbled Bacon
  4 slices
• salt
  ¼ teaspoon
• white pepper
  ¼ teaspoon
• hot pepper sauce
  1 unit