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1
Preheat the oven to 400u00b0F.
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2
In a large Dutch oven or stock pot over medium high heat, fry the diced bacon, stirring so it doesn't burn and cooks evenly. Remove to a paper towel with a slotted spoon once it is nice and crispy.
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3
Next add the potatoes, carrots and celery and cook until they start to soften, about 10 minutes. Then add the leeks, thyme, salt, pepper, clam juice, wine and just enough chicken broth to cover all the vegetables by about half an inch. Bring to a boil, cover and reduce heat and cook until the potatoes are carrots are soft, about 15 minutes.
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4
Meanwhile, heat the oven to 400u00b0F. Spray a broiling pan with cooking spray and place the fish and shrimp on the tray, sprinkle with salt and pepper. Bake until the fish is cooked through, about 10-15 minutes, depending on how thick the fish is. When done, it should flake apart easily and the shrimp should turn pink.
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5
Once the fish is cooked through, remove from the oven and place on a clean surface and flake it apart with a fork and set aside.
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6
Once the potatoes and carrots are cooked, add the milk or half and half to the pot and heat through. Add the mashed potatoes, stir to break up any lumps, this should thicken the chowder just slightly.
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7
Next add the fish, shrimp, clams and dill.
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8
Season to taste with salt and pepper.
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9
Serve hot with fresh bread!
