1 dozen cherrystone clams
1/2 c. minced onions
2 c. fish stock
1/2 tsp. thyme
1/2 bay leaf
1/4 tsp. crushed fennel
1/4 c. white wine
1/4 c. water
1/4 c. butter
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
1/2 lb. haddock fillets, cut into bite-size pieces
2 c. milk
3 tbsp. freshly chopped parsley
1 c. chopped celery
1 c. chopped carrots
1 c. heavy cream
1 c. crab meat (optional)

Steam clams in wine and water until open. Cool and reserve liquor. Cut in half when cool enough to handle. Melt butter in a large saucepan. Add vegetables and saute over low heat until crisp and tender, about 15 minutes. Add flour to vegetables and cook 1 or 2 minutes. Slowly pour in the fish stock, stirring constantly. Add seasonings and stir until slightly thickened.

Add haddock, milk, cream and clam liquor. Cook over low heat (be careful not to boil) or until haddock is cooked. Add clams and crab meat just before serving. After putting in individual soup bowls, top with a sprinkling of parsley.

Serves 6.