Deep Sea Chowder

• 1 1/4 c. elbow macaroni or small shell macaroni
• 1 Tbsp. salt
• boiling water
• 4 strips bacon, chopped or 4 Tbsp. butter or margarine
• 1 c. chopped onion
• 1 c. chopped celery
• 1/2 c. chopped celery leaves
• 1/2 c. chopped parsley
• 1 clove garlic, minced
• grated Parmesan cheese
• 2 cans (8 oz.) minced clams (undrained)
• 1/2 tsp. thyme leaves
• 3/4 tsp. ground black pepper
• 1 bay leaf
• 1 pkg. (1 lb.) frozen fish fillets, thawed and cubed
• 2 cans (13 oz.) evaporated milk, diluted
• 1/3 c. flour
• 1/3 c. cold water

1. Gradually add macaroni and 1 tablespoon salt to rapidly boiling water
2. so
3. that water continues to boil.
4. Cook, uncovered, stirring occasionally, until tender.
5. Drain in colander; run cold water through them.

elbow macaroni, salt, boiling water, bacon, onion, celery, celery, parsley, clove garlic, parmesan cheese, thyme, ground black pepper, bay leaf, fish, milk, flour, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1026114 (may not work)