Instructions: Drain clams, reserving liquid; set clams aside. Add water to clam liquid to make 2 cups. Reserve liquid. In large saucepan, heat oil over med-high heat; add onion and cook until softened. Add reserved water and clam liquid and bring just to boil. Add fish chunks and reserved clams. Heat until fish just begins to cook. Stir in evaporated milk; cook, stirring occasionally over med. heat, 3 to 4 minutes, until fish turns white and is cooked. Stir in potato flakes and heat until just simmering. Add salt and pepper to taste. Garnish each serving with parsley, if desired.

Makes about 6 1-cup
servings.

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