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4 medium potatoes
1 medium onion, chopped
1 c. chopped celery
2 c. water
1 1/2 tsp. salt
1 (17 oz.) can corn
1 (17 oz.) can clam
1/4 c. butter or margarine
bite-size pieces of fillet
fish (sole, turbot,
3 c. milk
1/4 c. minced parsley
1 tsp. basil
pinch of thyme
salt and pepper to taste

Peel and dice potatoes to measure 4 cups. Place pota-
toes, onion, celery, water and 1 1/2 teaspoons salt in sauce-
pan. Bring to boil; cover and simmer 10 to 15 minutes or until
potatoes are tender. Add corn, butter or margarine, milk,
parsley, basil and thyme. Heat through. Season to taste with
salt and pepper. Makes 6 to 8 servings. Serve with hot
buttered sourdough bread or French bread.

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