Maidstone Club Chowder (Golfer's Stew)

Ingredients

• 1/3 lb monk fish, cubed in 1-inch pieces
• 2 ounces clams, chopped
• 2 ounces rock shrimp, cleaned
• 2 ounces bacon, chopped
• 1 cup celery, diced
• 1 cup onion, diced
• 1/2 ounce dill, fresh, chopped
• 1 tablespoon thyme, fresh, chopped
• 3 tablespoons paprika
• 1 bay leaf (small)
• 1 pinch cayenne pepper
• 1 dash lea & perrins Worcestershire sauce (2 drops)
• 1 dash Tabasco sauce (2 drops)
• 1 ounce sherry wine
• 4 potatoes, peeled, diced into 1 inch cubes and cooked separately
• 1 cup all-purpose flour
• 1 1/4 ounces butter
• 3 cups heavy cream
• 1 lemon, juiced
• salt and pepper

Directions

1. 1

   Place butter in a pot with onion, celery, bacon and thyme. Cook for 20 minutes on medium heat.

2. 2

   Add fish, clams and shrimp. Add all seasonings and cook for 15 minutes, thickening with the flour.

3. 3

   Add the heavy cream and cooked potatoes and bring to a boil. Add salt, pepper and lemon juice to taste.