1/2 onion, peeled and chopped
1/4 cup butter, melted
2 cups chicken stock
2 celery stalks, chopped
2 carrots, peeled and chopped
1 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
2 haddock fillets, cut into pieces
3 cups milk
1/4 cup flour
1/2 cup heavy cream
1 cup crabmeat, flaked
(2) 8-ounce can chopped clams, drained
3 tablespoons parsley, chopped

In a large pot, sauté onion with butter over medium heat.  Add stock, celery, salt, pepper, bay leaf, and thyme.  Bring mixture to a boil.  Add haddock and simmer on low heat for 10 minutes.  In a small bowl, mix 1 cup of the milk with flour.  Add flour mixture to pot.  Bring mixture to a gentle boil.  Add remaining 2 cups of milk, heavy cream, crabmeat and clams.  Turn off heat and let sit.  Remove Bay Leaf before serving.  Garnish with parsley.  Serve with crusty bread.
Serves 10