- Heat vegetable oil in a heavy stockpot on medium heat. Add onions and celery; cool until softened (about 5 minutes).
- Add chicken stock, potatoes, and dill. Bring to a slight boil, then reduce heat to simmer. Add cream. Add salt and pepper to taste.
- Return to simmer but do not boil. Add bacon and spinach. Add wild Alaska halibut to chowder and continue to simmer for about three minutes.
- Empty can of clams and juice into soup and remove from heat. Let sit 3 to 5 minutes, then serve.
Find more recipes from the chef at Waterfall Resort.