Seafood Chowder - cooking recipe

Ingredients

1 lb. whitefish
1 c. diced celery
1 onion, chopped
5 potatoes, peeled and cubed
3 Tbsp. flour
1/3 c. cold water
2 cans (6 1/2 oz. each) minced clams (reserve liquid)
1 (4 oz.) can shrimp, drained
1 (6 oz.) can crab, drained
1 1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter
1 (12 oz.) can evaporated milk
1/2 jar pimento, drained

Preparation

In a 4-quart pan, cook fish in enough water to cover.
When fish flakes, remove with a slotted spoon.
Measure cooking liquid, add enough to make 4 cups.
In the liquid, cook celery, onion and potatoes until tender.
Make a paste with flour and cold water. Blend into chowder.
Cook until boiling.
Add reserved fish, clams with liquid, shrimp, crab, salt, pepper, butter, milk and pimento. Heat thoroughly.
Garnish with parsley.