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New England Seafood Chowder
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1 lb. whitefish, skin and bones removed
1 c. diced celery
1 lg. onion, chopped
5 med. potatoes, peeled and cubed
3 tbsp. all-purpose flour
1/3 c. cold water
2 cans (6-1/2 oz. each) minced clams,
liquid reserved
1 can (4 oz.) tiny shrimp, drained
2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter or margarine
1 can (12 oz.) evaporated milk
1/2 jar (1 oz.) pimiento, drained
Fresh chopped parsley
In a large Dutch oven, place fish and enough water to cover. Cook over medium heat until fish flakes with a fork, about 10 minutes. With a slotted spoon, remove fish and break into bite-size pieces; set aside. Measure cooking liquid and add enough additional water to equal 4 cups. In the liquid, cook celery, onions and potatoes until tender. Combine the flour and water to make a paste; stir into chowder. Cook and stir until mixture boils. Add reserved fish, clams with liquid, shrimp, crabmeat, salt, pepper, butter, milk and pimiento. Heat through, stirring occasionally. Garnish with parsley. Yields: 3-1/2 quarts. I don't lawn of a recipe that better represents our area than chowder. I adapted it from my mom's clam chowder recipe, and guests often request it.
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