What You Need:

4 red potatoes, halved and sliced
1/2 t salt
1/4 t of pepper
1 1/2 lbs. cod fillets
14 oz. of fresh clams, shelled
6 mushrooms, sliced thin
4 T of milk
2 t of Old Bay seasoning
8 collard green leaves, coarsely chopped

How to Make It:

Set the oven temperature to 450 degrees and allow the oven to preheat.
Use a non stick cooking spray and lightly spray the inside and lid of a cast iron Dutch oven pan.
Spread the potatoes over the bottom of the pan and sprinkle evenly with the salt and pepper.
Lay the cod fillets over the potatoes.
Drain the clams, reserving the juice, and place them over the top of the cod fillets.
Add the milk to the reserved clam juice and stir until blended together.
Whisk in the Old Bay seasoning.
Pour the mixture over the top of the fish in the pan.
Pack the collard greens into the pan being sure you can still place the lid over the pan tightly.
Cover and bake 35 minutes or until the fish flakes easily with a fork.

Makes 4 servings

Any type of white fish including tilapia or flounder tastes great in this chowder. You can also use shrimp or crab instead of the clams. For a heartier dish add a can of whole kernel corn. If you would like your chowder a little thicker use heavy cream or almond milk instead of regular milk.

Preparation Time: approximately 10 minutes
Baking Time: approximately 35 minutes
Total Time: approximately 45 minutes

Nutritional Information: (approximate values per serving)
Calories 255; Fat 3g; Carbohydrates 18g; Cholesterol 77 mg; Sodium 155 mg; Protein 37g; Fiber 2g