Abalone Chowder

In a skillet, heat the oil and quickly fry the abalone cubes until golden brown, about 30 seconds and set aside.

Heat the water in a 2-quart saucepan until boiling. Add 1 teaspoon salt and the potatoes, return to boiling, then reduce heat and simmer the potatoes until are tender, about 30 minutes. Drain and cool the potatoes, then peel and cut into 1/2-inch cubes and set aside.

In a Dutch oven, over medium-high heat, cook the bacon until crisp, stirring occasionally. Remove with a slotted spoon and set aside. Add the onion, then cook and stir until tender, about 2 minutes.

Reduce to medium heat and stir in milk, flour, 1/2 teaspoon salt, pepper and thyme. Cook, stirring constantly until thickened and bubbly. Reduce heat to low, blend in half-and-half, and add the potato cubes and abalone. Cook over low heat, gently stirring, for 12 to 13 minutes more.

Garnish with sliced green onion, if desired.