12 Bristol quahogs
3 med. size potatoes, diced
3 med. onions, chopped
3 tbsp. flour
3 tbsp. butter
1 qt. milk
Salt
Pepper
Dill leaves
Suggested additions, one or all of them: 1 1/2 lbs. white fish; chopped, 3/4 lb. scallops; 1/2 lb. lobster meat, chopped

Open quahogs and dice meat, save juices. In a large pot, saute the onions until soft. Add the potatoes, turning often until partially cooked. Add water to just cover and let simmer. Add the clam juice and diced quahogs and simmer for 10 to 15 minutes; add pepper to taste.

Mix flour into 1/4 cup of milk and stir until smooth. Add this mixture to clam stock above. Add rest of milk, 1 cup at a time, always stirring. Do not boil or milk will curdle. Add fish, scallops and lobster meat. Add 1/2 teaspoon of dill leaves; simmer 20 minutes. Serves 4 to 6.