Kinda Clam Chowder

I usually try not to throw too much food away. And especially all sorts of bone go straight to my freezer for later being tuned into stocks and soups. And thus I had some frozen fishbones and heads which have now been converted to the base of this chowder.

Ingredients:
Stock
1 spring onion
1 carrot
1 celery stick
2 cloves of garlic
1 tbsp olive oil
Fish heads and bones (about 500g)
1.5 glass of white wine
1/2 lemon, sliced
5-8 pepper corn
1 small bunch of fresh parsley
2 l. water
Chowder:
100g bacon
1 small onion
1 medium potato
1 tbsp butter
1.5 l of the fish stock
500g of any white fish (I used whiting)
200g frozen prawns
250g clams
100g soup pasta (optional)

Start by slowly sweating the vegetables in a bit of olive oil.

When they are soft, add the fish bones and heads (eyes removed) and the white wine. Let the wine reduced to half.

Add the lemon, pepper and parsey. Pour over the water. Bring to a simmer. Simmer at low heat for 20 minute.

Remove all the big pieces of bones. Filter the stock through a sieve or a cloth. Set aside. Use within 3 days or freeze in smaller portions for up to a month.

Now for the chowder. Fry the bacon until brown but not crisp. Remove.

In the same pot where you've just fried the bacon, add a table spoon of butter and the onion and potato cut into fine cubes. Fry until the onion is soft. Then add the bacon again.

Pour in the fish stock and boil the potatoes for 12 minutes.

Cut your fish into smaller pieces. Add them to the soup and boil for 5 minutes or until the fish is nearly done.

Add some peeled, raw prawns, I also added some thin pasta, specially for soups, but you can leave it out. Cook for 3 minutes.

Add the cleaned clams and cook until they start opening up. Discard the ones which don't open up. As you might have noticed, I haven't used salt up til now. So, go ahead and add salt to taste. I added about a tablespoon full. Start with less. Stir it in, taste and adjust.

Serve with a good slice of bread with a crunchy crust.