1 onion 1 pound sole fillet 1/4 cup butter 7 cans cream of potato soup 7 cans 1 milk 20 clams 12 ounces shrimp
Instructions
Saut� onion and fish fillets in butter (you could use margarine if desired) until onion is soft and fish is flaky. Add soup, milk, claims with juice and shrimp. Serve hot.