1 c. milk
2 cans minced or chopped clams
2 tbsp. butter
1 med. onion, thinly sliced
5 med. potatoes, pared and cubed
3/4 lb. white-flesh fish (such as scrod), cut into 2-inch pieces
1/2 c. heavy cream (light cream may be substituted)
1/2 c. fresh dill fronds, chopped (dry dill may be substituted)
Salt and pepper to taste

In a medium saucepan, melt butter, add onion and cook gently, covered, until softened. Add potatoes, milk and clams including juice. Simmer until potatoes are tender. Add fish and simmer until opaque through, about 5 minutes. Add cream, dill, salt, pepper and continue to simmer for 2 more minutes.