DELUXE SEAFOOD CHOWDER

1 lb fresh or frozen haddock or cod fillets
1 can (10oz) baby clams
8oz scallops, halved or quartered
1 can (4 1/2oz) small shrimp, drained
1 medium onion, chopped
2 tbsp butter or margarine
2 tbsp all purpose flour
3/4 cup water
2 cups peeled, diced potatoes (3 medium)
3 cups half and half or milk
1 can (13oz) evaporated milk
Salt and white pepper
Paprika, for garnish
Chopped parsley, for garnish

Thaw fish slightly if frozen. Cut into 1 inch chunks. Set aside.

Drain clams, reserving liquid.

In a 3 quart dutch oven or kettle, saute onion in butter until tender but not browned.

Stir in flour. Add water, reserved clam liquid and potatoes.

Bring to a boil. Cover. Gently simmer for 15 minutes or until potatoes are tender.

Add fish, clams, half and half, evaporated milk, scallops and shrimp. Simmer over low heat for 15 minutes or until fish becomes opaque. Season with salt and pepper to taste.

Pour into tureen or individual soup bowls. Garnish with paprika and parsley.

GOOD SERVED WITH:
Hard bread and a tossed green salad with tomatoes.