New England Chowder

• 1 lb. haddock
• 1 c. celery, diced
• 1 large onion
• 5 medium potatoes, peeled and cubed
• 3 Tbsp. flour
• 1/3 c. cold water
• 2 (6 1/2 oz. each) cans minced clams (reserve liquid)
• 1 (4 oz.) can tiny shrimp, drained
• 1 (6 oz.) can crabmeat, drained
• 2 tsp. salt
• dash of pepper
• 2 Tbsp. margarine
• 1 (12 oz.) can evaporated milk
• 1/2 (1 oz.) jar pimento, drained

1. In a large pan, place fish and enough water to cover.
2. Cook over medium heat until fish flakes with a fork (10 minutes).
3. With slotted spoon, remove from water and break into bite size pieces. Set aside.
4. Measure the water fish was cooked in and add enough additional water to make 4 cups.
5. In liquid, cook celery, onion and potatoes until tender.
6. In a bowl, combine flour and water to make paste.
7. Stir into liquid.
8. Cook until boiling. Reduce heat to medium-low.
9. Add all other ingredients.
10. Heat through.
11. Garnish with dried parsley.

haddock, celery, onion, potatoes, flour, cold water, tiny shrimp, crabmeat, salt, pepper, margarine, milk, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953361 (may not work)