|New England Style Kosher "Clam" Chowder|
A Fish chowder adapted from a recipe from The Miky Way Restaurant
1 1/2 cups minced onions
Sauté onions and celery in butter until transparent and not brown. Add potatoes, seasonings and hot water; simmer until potatoes are tender. Cut fish in small pieces and add to soup. Simmer for about 10 minutes; Add milk and gently reheat without boiling.
Yield: About 8 servings.