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Fisherman's Chowder

1 dozen L ittleneck Clams
1/4 lb. raw Shrimp
1/2 lb. Scallops
1 lb. assorted (3-4 kinds) fish Fillets
1 1/2 cups chopped scallions
5 cloves garlic
1/4 cup olive oil
1 pint can (about 2 cups) tomatoes, diced
1 Tbsp. salt
1 1/2 tsp. fennel seed
1 tsp. pepper
1 tsp. grated orange rind
2 (16 oz.) bottles Clam Juice
1 cup water

Scrub Clams; shell and devein the Shrimp; cut Fillets (can use Flounder, Haddock, Swordfish) into 2-inch squares.

In a 6-8 quart pot, saute the garlic and scallions in the oil. Add the tomatoes and the seasonings. Stir in Clam Juice. Bring to a boil and add Clams. Boil until Clams open. Turn heat down and add fish. Cover and simmer for about 10 minutes or until fish flakes when tested with a fork. Serve with a salad, wine and garlic bread.

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