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Seafood Chowder

Handful of parsley
3/4 stick butter or margarine
2 cans Snow's Clam chowder
1 pint half & half
1 lb. Haddock (White Fish)
1/2 lb. Bay Scallops or 1/4 lb. Sea Scallops
Milk


Chop up Scallops and break up Haddock. Saute in butter until all fish is cooked. Mix half & half and Snow's Clam chowder in large pan. Add Scallops and Haddock and parsley. Add milk until it gets to the consistency you like.





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