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Fish Chowder

4 lg. potatoes, sliced
3 med. onions, sliced
1 c. chopped celery
4 whole cloves
1 garlic clove, minced
1 tbsp. salt
1 bay leaf
1/4 tsp. dill seed
1 c. water
2 (16 oz.) pkg. fish fillets (cut into chunks) OR (2 cans clams, chopped)
2 c. half & half
1/2 c. white table wine
1/4 c. butter (margarine)

In covered 5 quart Dutch oven, over medium heat, simmer potatoes, onions, celery, cloves, garlic, salt, bay leaf, dill seed and 1 cup water for approximately 25 minutes or vegetables are tender. Destroy cloves. Add fish (or chopped clams), 1 cup water and remaining ingredients. Heat to boiling. Reduce heat to low. Cover and simmer 5 to 10 minutes, until fish flakes easily when tested with a fork. Garnish with parsley.

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