Ingredients

1 (8 oz.) bottled clam juice (or water
or stock)
1-1 1/2 lb. scrod or haddock
2 C. frozen chopped onion (1 C. fresh)
3 C. cubed potatoes
1 (5 oz.) can evaporated milk (whole
milk or cream)
3 Tbsp. butter or margarine

Cooking Instructions

Poach fish in clam juice for 5-10 minutes. Remove from stock. Add onions and cook 2 minutes. Add potatoes and more water to cover. Return to boil and simmer about 5 minutes. Return broken up fish, add evaporated milk and whole milk or cream to desired amount. Melt butter on top. Chowder will be thin but can be thickened.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)