2 med. onions, chopped
3 cloves garlic, minced
1 bay leaf
2 (16 oz.) cans whole tomatoes, chopped
1 c. water
1 can corn
Basil to taste
Oregano to taste
1/2 stick butter
1/4 c. flour
1 can chopped clams
1/2 lb. fresh white fish fillets (flounder, etc), cubed approximately 1 inch square
1/4 to 1/2 lb. shrimp
salt and ground pepper, to taste

In a large pot over medium heat, make a roux by melting the butter until it begins to sizzle, adding flour and stirring until lightly browned but not burned (approximately 6 minutes).

Reduce heat slightly and add the onions and garlic. Cook until tender (approximately 3 minutes).

Add remaining ingredients (except fish and shrimp) and simmer over low heat for 15 minutes, stirring often.

Add fish cubes and shrimp; continue simmering for 6-10 minutes.

Serve with pilot or milk crackers and a garnish of fresh minced parsley sprinkled over the top of the soup.

Serves 4-6.