Ingredients
- 20 clams
- 7 cans cream of potato soup
- 7 cans
- 1 onion (chopped)
- 1 milk
- 1 pound sole fillet (frozen)
- 12 ounces shrimp
- 1/4 cup butter
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.
This can be frozen
