1 lb. white fish, bones removed
1 c. celery, diced
1 lg. onion, chopped
5 potatoes, cubed
3 tbsp. flour
1/3 c. cold water
2 cans minced clams
1 can tiny shrimp
1 can crabmeat
2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
1 can evaporated milk
1/2 jar pimento, drained
Fresh parsley

In a large pan, place fish and enough water to cover. Cook over medium heat until fish flakes with a fork, about 10 minutes. Remove fish and break into bite size pieces, set aside. Measure cooking liquid and add enough water to equal 4 cups. In the liquid, cook celery, onion, and potatoes until tender. Combine the flour and water to make a paste; stir into chowder. Cook and stir until mixture boils. Add reserve fish, clams, shrimp, crabmeat, salt, pepper, butter, parsley, milk and pimento. Heat through, stirring occasionally. Makes 3 quarts.