New England Seafood Chowder - cooking recipe

Ingredients

1 lb. boned whitefish
1 c. diced celery
1 large onion, chopped
5 medium potatoes, cubed
3 Tbsp. all-purpose flour
1/3 c. cold water
2 (6 1/2 oz.) cans minced clams
1 (4 oz.) can shrimp, drained
1 (6 oz.) can crabmeat, drained
2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter
1 (12 oz.) can evaporated milk
1/2 jar pimento, drained
fresh chopped parsley

Preparation

In large Dutch oven place fish and enough water to cover. Cook over medium heat until fish flakes with a fork.
With a slotted spoon remove fish and break into bite-size pieces; set aside.
Measure cooking liquid and add enough to equal 4 cups. In the liquid, cook celery, onion and potatoes until tender. Combine flour and water to make a paste.
Stir into chowder.
Cook and stir until mixture boils.
Add fish, clams (with liquid), shrimp, crabmeat, salt, pepper, butter, milk and pimento.
Heat thoroughly, stirring.
Garnish.