2 dozen clams, shucked
1 pound fresh cod or haddock fillets
2 leeks, sliced
3 carrots, sliced
3 T. butter
2 cups water
1 can condensed cream of celery soup
3 cups frozen O'Brien potatoes
1 small cucumber, peeled and halved lengthwise
3 cups hot milk
1 T. chopped fresh dill
salt and pepper to taste
Saute leeks and carrots in 2 T. of the butter, in a large pot or kettle. Cut fish
into serving size pieces; place in kettle. Add clams in kettle. Then add the water,
salt, and pepper. Bring to a boil. Lower heat, cover and simmer for about15 minutes.
Remove fish and clams from the kettle, set aside. Add celery and potatoes to the
kettle, and bring to a boil. Cover, lower heat and allow to simmer for 10 minutes.
Remove the seeds from cucumber halves. Slice crosswise into thick slices. Saute in
a small pan in the remaining tablespoon of butter, about 3 minutes. Add to the kettle
with milk, fish, clams and dill.
Bring to a boil, remove from heat. Serve immediately. Makes 6 servings. Serve with
crackers or hot French bread.