Fish Chowder

4 strips bacon, diced 1/3 cup green onion, chopped, with some green top1 leek, white part only, sliced 1/4-inch thick5 medium potatoes, peeled and cut in 1/2-inch cubes 1/2 red bell pepper, chopped2 carrots, peeled, sliced 1/4-inch thick1 stalk celery, sliced 1/4-inch thick3 cloves garlic, minced 1/2 sweet onion, coarsely chopped2 cups water (or bottled clam juice)1 teaspoon salt or to taste (clam juice is salty)Pepper to taste1 teaspoon Worcestershire6 drops hot pepper sauce8 ounces clams, drained and chopped15 raw peeled shrimp (20-30 count)8 ounces small bay scallops 8 ounces firm fish (such as halibut, cod, swordfish)1 pint heavy creamCook the bacon in a medium skillet until crisp. Add the onion and leek and cook until the onion is translucent, about 2 minutes. Add potatoes, red bell pepper, carrots, celery, garlic and sweet onion and cook for 2 minutes, stirring to coat evenly. Add water, salt, pepper, Worcestershire sauce and hot pepper sauce; bring to a boil then reduce heat and simmer 15 minutes or until potatoes are tender.Add clams, shrimp, scallops and fish and cook just until the shrimp appear white, about 2 to 3 minutes. Remove from heat and stir in the cream. Heat until piping hot. Do not boil or overcook.Serves six to eight.Nutrition values per serving: 456 calories, 30 g fat (16 g saturated), 23 g carbohydrates, 3 g fiber, 25 g protein, 146 mg cholesterol, 555 mg sodium.x