1 c. chopped onion
1 c. chopped celery
1 c. chopped green pepper
1/2 c. sliced mushrooms
1/2 c. clam juice
Dash of oregano
Dash of garlic salt
1 c. cooked potatoes, diced into 1/2 inch cubes
1/4 c. chopped clams
6 oz. filet of sole, cubed
10 oz. scallops, cut into chunks

Mix together first 4 ingredients. Saute in a skillet in butter until all ingredients are soft. Add clam juice, oregano, and garlic salt. Stir and turn into a large saucepan. Add 24 ounces of water and bring to a boil. Add flour and water mixture to thicken (to a consistency of a very thick gravy). Add rest of ingredients. Salt and pepper to taste. Simmer 30-45 minutes over medium heat. Makes 6 cups of chowder base. To serve, mix 1 cup of chowder base with 1 cup of milk, and heat for 2 generous servings.