Deep Sea Chowder - cooking recipe

Ingredients

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

Preparation

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