Fish Chowder

• 4 Tbsp. margarine
• 1 large clove garlic, chopped
• 1/8 tsp. pepper
• 1 Tbsp. chopped parsley
• 1 (8 oz.) can minced clams
• 2 Tbsp. chopped onion
• 1/2 tsp. thyme
• 1/2 tsp. oregano
• 2 to 3 Tbsp. dry vermouth
• 2 c. milk
• 1 1/2 lb. Ling cod or rockfish, cut into bite size pieces (no bones)
• 1 (4 1/2 oz.) can tiny shrimp, drained and rinsed
• 2 cans cream of celery soup

1. Melt half of the margarine in a large, heavy kettle over medium heat.
2. Add onion, garlic, thyme, parsley, pepper and oregano. Saute until onion is translucent.
3. Add vermouth.
4. Drain the liquid from clams and set aside with rinsed shrimp.
5. Stir in fish chunks; cover and simmer until fish is firm and opaque (about 10 minutes) over medium heat.
6. Stir in soup, milk, shrimp and clams.
7. Heat, stirring often, until steaming.
8. Pour into tureen and add rest of the margarine.
9. Serve immediately.
10. Yields 2 quarts.

margarine, clove garlic, pepper, parsley, clams, onion, thyme, oregano, milk, rockfish, tiny shrimp, cream of celery soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278729 (may not work)