1 tbsp. Mazola butter
1 c. chopped onions or sliced leeks
1 c. chopped carrots
1 c. chopped celery
3 c. potatoes, peeled and diced
1 bay leaf
1/2 tsp. salt
1/2 tsp. dried thyme
1 (10 oz.) can chopped clams, drained, liquid reserved
1 lb. flounder or halibut, cut in 2" pieces
2 c. lowfat milk
1/2 tsp. hot pepper sauce (optional)

In 3 quart saucepan heat butter over medium heat. Add onions, carrots and celery; saute 3 minutes. Stir in potatoes, bay leaf, salt and thyme. Combine reserved liquid from clams and enough water to equal 3/4 cup; add to saucepan. Simmer 15 minutes or until vegetables are tender. Puree half the chowder mixture and return to saucepan. Add fish; simmer 5 to 8 minutes. Stir in milk and clams. Heat through (DO NOT BOIL). Stir in hot pepper sauce. Makes 8 cups.