1/4 c. butter
1/4 c. onion, minced
2 leeks, thinly sliced
2 c. chicken stock
3 carrots, sliced
1 heart of celery, diced
1/2 lb. haddock, cubed
3 c. milk
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. bay leaves, crumbled
1/2 tsp. thyme
1 c. crabmeat, flaked
1 (7 1/2 oz.) can clams with liquid

In a large pot, melt butter. Add onion and leeks. Saute until limp and translucent. Add chicken stock, celery, carrots and haddock together with seasonings. Cover and simmer for about 30 minutes. Add the crabmeat, clams with liquid, milk and light cream. Heat to boiling and serve with crusty rolls.