1 lb. whitefish
1 c. diced celery
1 c. sliced carrots
1 lg. onion, chopped
5 med. potatoes, peeled and cubed
3 tbsp. flour
1/3 c. cold water
2 cans (6 1/2 oz. each) minced clams, liquid reserved
1 can (4 oz.) shrimp, drained
1 can (6 oz.) crabmeat, drained
2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
1 can (12 oz. evaporated milk
1/2 jar (1 oz.) pimiento drained
Fresh chopped parsley

In a large dutch oven place skinned and deboned fish and enough water to cover. Cook over medium heat until fish flakes with a fork about 10 minutes. With a slotted spoon remove fish and break into bite size pieces; set aside. Measure cooking liquid and add enough additional water to make 4 cups. Cook celery, carrots, 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 through, stirring occasionally. Garnish with parsley. Yield 3 1/2 quarts.