KitchenMagician's Recipe

RIBSTICKER SEAFOOD CHOWDER

Category: Recipes

Makes 8 servings.

1 lb. whitefish, skin and bones removed
1 c. diced celery
1 onion, chopped
5 potatoes, peeled and cubed
3 T. all-purpose flour
1/2 c. cold water
2 6-oz. cans minced clams, liquid reserved
1 4-oz. can tiny shrimp, drained
1 6-oz. can crabmeat, drained
2 tsp. salt
1/2 tsp. pepper
2 T. butter
1 1/2 c. evaporated milk
1 T. diced pimientos
1/4 c. chopped fresh parsley

In a large Dutch oven, place 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 equal 4 cups.
In the liquid, cook celery, onion and potatoes until tender.
Combine flour and 1/2 cup cold water to make a paste; stir into chowder. Cook and stir until mixture boils.
Add reserved fish, clams with liquid, shrimp, crab, salt, pepper, butter, milk and pimientos.
Heat through, stirring occasionally. Garnish with parsley.