Instructions: In a large soup pot or Dutch oven, combine all ingredients except flounder, clams and shrimp. Bring to a boil and simmer for 45 minutes to an hour. Remove chicken; skin and bone it. Put chicken back into pot. Add fish, cut into chunks (may be partially frozen), bring to a simmer and cook 15 to 20 minutes. Just before serving, add clams, clam juice and shrimp. Return to simmer and serve piping hot with crusty garlic bread.

Makes 6 to 8 servings.

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