New England Chowder

Name: New England Chowder
Ingredients: 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

14 ingredients

11 steps

Ingredients

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

Directions

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.