- 4 tablespoons margarine
- 1 large onion, minced
- 1/3 cup minced celery
- 1/4 cup finely chopped carrots
- 1 tablespoon all-purpose flour
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon dill weed
- 6 cups water
- 3 cubes chicken bouillon
- 1 teaspoon Worcestershire sauce
- 3 cups cubed potatoes
- 1/4 teaspoon black pepper
- 1 1/2 cups milk
- 1 (6 ounce) can crabmeat, drained
- 1 (6.5 ounce) can chopped clams
- Heat margarine in a large skillet over medium heat. Stir in onion, celery, and carrots; cook until soft. Stir in flour, red pepper flakes, and dill weed. Mix in water, bouillon cubes, and Worcestershire sauce. Add potatoes, and season with black pepper; cook until potatoes begin to soften, about 10 minutes. Stir in milk, crab meat, and clams; simmer 15 to 20 minutes.