Back to the mussel's menu
Chop the fish into chunks.
Slice the lemon.
Open the can of potatoes, drain the liquid and cut the potatoes up into coarse chunks.
Peel and clean the shrimp.
In a good-sized pot over medium-high heat, melt the stick of butter.
When the butter is melted add the 2 tablespoons of flour.
Mix until the butter and flour are blended together and the mixture starts to bubble.
Add the fish.
Mix until the fish chunks are coated with the butter/flour mixture.
Cook until the fish turns from translucent to a milky color, about 3 minutes.
Add the 8 oz bottle of clam juice plus the juice from the 2 cans of
clams (but not the clams
themselves).
Add the lemon slices.
Cook until the mixture is starting to boil, stirring occasionally.
Add the potatoes.
This should cool down the soup slightly so it stops boiling.
If it doesn't, your heat is too high.
Stir and cook until the mixture starts to boil again.
Add the half and half.
Again, the mixture will stop boiling.
Stir and cook until the soup begins to boil again.
Add the shrimp.
Cook until the shrimp begin to turn a pinkish color and the soup starts to boil again.
Add the chopped clams and the mussels.
Simmer for five minutes.
The shrimp will be all pink and the mussel shells will have opened up.
Serve with crackers.