Recipe - Rush-Hour Seafood Chowder

1 cn (5 oz) clams
Water
1 tablespoon Veg. oil
1 Onion, chopped
1 pack (400 g) frozen fish fillets,
partially thawed, cut into
1inch chunks
1 lg Can (385 mL) 2% evaporated
milk
1 cup Instant mashed potato flakes
Salt and pepper
Parsley (optional)

Drain clams, reserving liquid; set clams aside. Add water to clam liquid to
make 2 cups. Reserve liquid. In large saucepan, heat oil over medhigh
heat; add onion and cook until softened. Add reserved water and clam liquid
and bring just to boil. Add fish chunks and reserved clams. Heat until fish
just begins to cook. Stir in evaporated milk; cook, stirring occasionally
over med. heat, 3 to 4 minutes, until fish turns white and is cooked. Stir
in potato flakes and heat until just simmering. Add salt and pepper to
taste. Garnish each serving with parsley, if desired. Makes about 6 1cup
servings.

170 cal, 23 g. Protein, 2 g Fat, 15 g. Carbohydrate

Posted to EATL Digest 25 Feb 97 by Lilia Prescod
lprescod@ITRC.UWATERLOO.CA on Feb 25, 1997.