Preparation time: 30 minutes. Cooking time: about 30 minutes. This elegant chowder is a wonderful main dish to serve to guests or family after a midnight service or for an open house during the holidays. Although it is expensive, it is well worth the price for a special occasion. For 6 to 8 servings you will need:

1 lb. fresh or frozen haddock or cod fillets
1 med. onion, chopped
2 tbsp. butter
2 tbsp. all-purpose flour
3/4 c. water
1 (10 oz.) can baby clams
2 c. peeled, diced potatoes (3 med.)
3 c. Half and Half or milk
1 (13 oz.) can evaporated milk
8 oz. scallops, halved or quartered
1 (4 1/2 oz.) can sm. shrimp, drained
Salt, white pepper and paprika
Chopped parsley

Preparation:

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

2. In 3 quart Dutch oven or kettle, saute onion in the butter until tender but not browned. Stir in flour. Add water, liquid drained from clams and the potatoes.

3. Bring to a boil. Cover and gently simmer for 15 minutes or until potatoes are tender. Add fish, clams, Half and Half, evaporated milk, scallops and shrimp.

4. Simmer over low heat for 15 minutes or until fish becomes opaque. Season with salt and pepper to taste.

5. Serve in soup bowls or a tureen. Garnish each serving with paprika and chopped parsley.

Good served with: Pilot crackers and a tossed green salad with tomatoes. Tips: For best results, allow chowder to stand 5 minutes before serving to blend flavors.