2 potatoes
1 onion
1/4 lb. scallops
6 oysters with liquor
3 lg. chowder clams, minced raw
1/2 lb. haddock or skinless cod fillets
1/4 lb. shrimp, peeled and deveined
1 can cream style corn
1 pt. light cream
1 pt. heavy cream

Remove stomachs, they will darken the chowder too much.

Dice potatoes and cook in chicken stock until done. Saute onions in butter until soft and add to potatoes. Add raw seafood and cook. When potatoes are done, fish will be done too. Season with salt and pepper. Add 1 can cream style corn. Using half of heavy cream and half of light cream, add cream to chowder and bring to a scald. Do not boil. Do not thicken.