Smokey Estuary Chowder

1. 1

   Cook the bacon in the oil and butter until translucent but not crispy. Add the onion and celery and sweat for about 3 minutes. Add the potato cubes and stir to coat. Add the broth and enough water to cover the potato if necessary. Simmer until the potato is medium tender. Add the oysters, clams and smoked trout. Add the reserved liquid from the clams and oysters , removing and grit from the liquid. Bring to a simmer and cook for only 2-3 min until the oyster are translucent. Add the milk or half and half and bring to a simmer again. Serve immediately.

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