1 lg. (42 oz.) can chopped surf clams
1 lg. onion, chopped
5-6 stalks celery, chopped fine
Some parsley, chopped fine
2 sweet pepper, seeds and stems removed, chopped
1 lb. Danish or Polish boiled ham, sliced thick, then diced fine
4 tsp. flour, shaken well with cold water in a sm. jar
1 dozen redskin new potatoes, diced roughly, wash but do not peel
1 or 2 c. bay scallops
1 lb. ocean pout fillets, diced into sm. pieces
Olive oil
Ground black pepper
Ground thyme
2 c. dry white wine
2 qt. milk and cream mix

Saute in abundant olive oil the onions, peppers, celery and, toward the end, the ham, scallops and pout. Add the wine, then the clams and accompanying liquor; stir a bit and then add the potatoes, parsley, thyme and black pepper. Lower the heat and cover, then simmer. Cook until the potatoes have achieved the al dente condition. Now add the milk and cream mixture.

Shake the jar containing the flour and water mixture and add this in a steady stream, while stirring constantly. Increase the heat and bring the contents to a gently boil. Continue to stir the mix until thick. Serve while still hot. Some may may be necessary.