0 2lbs cod, whiting, or other firm fleshed cold water fish 1cancrab meat* 1cantiny shrimps* 1canminced clams* 2chalf & half (or milk) 2Tcornstarch 2medium potatoes or 8-10 new potatoes 1large onion, finely chopped 1tspfreshly ground pepper 2Tclam soup base, or two bottles clam juice 1to 2 tablespoons fish sauce 1a pound of asparagus chopped into 1/4" long pieces 2lbs cod, whiting, or other firm fleshed cold water fish 1cancrab meat* 1cantiny shrimps* 1canminced clams* 2chalf & half (or milk) 2Tcornstarch 2medium potatoes or 8-10 new potatoes 1large onion, finely chopped 1tspfreshly ground pepper 2Tclam soup base, or two bottles clam juice 1to 2 tablespoons fish sauce 1a pound of asparagus chopped into 1/4" long pieces In a large sauce pot (I use an 8 quart) simmer the fish in enough water to cover for 5 minutes or until done (flakes easily with a fork). Remove fish with slotted spoon, set aside to cool then cut up into bite size pieces. Leave it where it is until the very end. To the fishy water in pot add clams, half & half (or milk), cornstarch, onion, potatoes, pepper, clam soup base (or juice), and fish sauce. Boil gently for 5-7 minutes or until potatoes are done. Add the asparagus and cook another 3 minutes until asparagus is tender. Remove from heat and add the fish, crab meat, and shrimp. Serve with oyster crackers. *if you have the option, of course substitute fresh seafood for the canned.