2 tbsp. butter
1 lg. onion, chopped
1 c. celery, chopped
1 lb. fish fillet
1 or 2 sm. cans clams
1 can cream of celery soup
3 c. liquid (milk, chicken broth, fish stock or a mix of these)
5 or 6 potatoes, diced
Parsley
Chives
Salt & pepper
Bay leaf
Basil
Tomato or carrot, diced (opt.)

Saute onion and celery in butter about 5 minutes. Place fish on top of onion and celery, lower heat, cook 10 minutes. With fork, break up fish into pieces. Cook potatoes 10 minutes. Add clams, soup, liquid, parsley, chives. Squeeze lemon into soup and adjust the rest of the seasonings to your taste. Simmer about 15 minutes.