1 onion, chopped
1 tbs. reduced fat margarine
2 medium potatoes, cubed
2 medium carrots, sliced thin
1 cup clam juice
1 cup water
1/2 tsp. salt
1/2 tsp. black pepper
1/2 lb. haddock or scrod, cut into 1" pieces
1/2 lb. bay scallops
1 can whole baby clams, undrained
1 (12 oz.) can evaporated skim milk
2 tablespoons chopped fresh chives (or 1 tbs. dried chives)
1 tsp. paprika
In a large saucepan, saute' the onion in the margarine until softened. Add the potatoes, carrots, clam juice, water, salt and pepper. Bring to a boil, reduce heat, cover and simmer 15-20 minutes or until potatoes are almost tender. Stir in the haddock, scallops and clams, cover and heat to boiling. Reduce heat and simmer about 5 minutes, or until the fish flakes easily with a fork. Stir in milk, chives and paprika and heat through. Makes 8 cups of chowder. A one cup serving is 4 points.