Instructions: Cook clams in liquid (water or clam juice) for several hours until tender. Cool and chop.

Dice the bacon and fry in large pot until brown, then add onion and celery. Add chicken broth, chopped clams and crab, potatoes and seasoning. When potatoes are tender, add cubed fish to boiling mixture and simmer for 5 minutes (do not overcook).

Blend flour into evaporated milk and regular milk. Add mixture to pot, but do not boil after adding milk. When chowder thickens, its ready to eat. Add additional salt and pepper to taste.

Description: "After a winter indoors, the low tides of April offer a welcome excuse to get outside and go clamming. Fresh clams, added to whatever seafood you find as you clean out your freezer, are key ingredients of a great chowder."

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