Combine pudding, jello and water in saucepan. Cook until boils and thickens. Set in fridge to firm up. Whip or beat well. Stir in topping. Mixture should be smooth-no lumps. Fold in strawberries and use some to garnish.
Cook covered until potatoes are tender, about 10 minutes. Mash slightly with spoon. Heat 1 can clam chowder, milk, minced clams and wine. Do not boil. Add this hot mixture to potato mixture. Whip 1/2 c. cream. Stir into chowder. Season with additional salt and pepper if necessary. Sprinkle with parsley.
Put fish fillets and salt in ice cream pail and cover with vinegar. Cover. Refrigerate. Keep in refrigerator 5 or 6 days, stirring every day. After 5 or 6 days, rinse fish in cold water. Let stand in cold water for 1 hour. Drain well. Layer fish in jars with raw onions. To each pint jar add: 2 bay leaves, 1/2 tsp. whole peppercorns, 1/2 tsp whole allspice, 1/2 tsp. mustard seeds. For brine, boil and cool: 5 c. vinegar, 2 c. water, 2-1/2 c. sugar. Pour cooled mixture over fish and spices in jars. Ready to eat in 4 to 5 days. Keep refrigerated. Keeps many months in refrigerator.
Blend all together. Freeze. To serve, scoop about half glass of mixture, then fill with 7-up or ginger ale. Stir to blend.