Seafood Chowder

If you like clam chowder, you'll love this recipe. It is quick, easy and makes you look like you really know what your doing. The only thing is that I don't recommend you having some as left overs, a day or two in the fridge leaves a fishy smell and it isn't very appetizing.

Seafood Chowder
serves 3-4

1 lb. fish fillets (cod or haddock work well)
2 Tbsp. margarine
1/3 cup chopped onion
1/3 cup celery, minced
1 garlic clove, chopped
1 1/2 cups of water
1 can minced clams
salt and pepper
2/3 cup white rose potatoes, peeled, cut into cubes
2 tsp. dried parsley
1/4 tsp dried thyme

1 Tbsp. margarine
1/4 c. flour
1 3/4 cups milk

• Slice fish into cubes.
• Melt 2 Tbsp. margarine in a large saucepan and cook onion, celery and garlic until soft and slightly golden.
• Add fish to onions and pour in water.
• Cover and simmer gently about two minutes
• Add clams, salt, pepper, potatoes, parsley, and thyme. Cover and simmer about 15 minutes.
• Melt second Tbsp. of margarine in a separate bowl and add flour mixing well with a fork.
• Blend milk into mixture.
• Turn off heat under chowder and stir in milk and flour mixture.
• When stirred in turn heat up to medium and let thicken.
• Serve.