Recipe: Maine Seafood Chowder

MAINE SEAFOOD CHOWDER

1 1/2 pounds whitefish (halibut, orange roughy, tilapia, skin and bones removed)
1 cup celery, chopped fine
1 large onion, chopped
8 medium potatoes, peeled and cubed
3 tablespoons flour
2/3 cup cold water
2 cans (6 1/2 ounces each) minced clams, liquid reserved
1 (4 ounce) can tiny shrimp, drained
1/2 pound imitation crab meat
2 teaspoons salt
1 tablespoon plus 1 teaspoon pepper
3 tablespoons butter
1 (12-ounce) can evaporated milk
1/2 (1 ounce) jar pimentos, drained

In large pot, put fish and enough water to cover. Cook over medium heat until fish flakes with a fork, about 10 minutes or less. With a slotted spoon, remove fish and break in small pieces; set aside.

Measure cooking liquid and add enough water to equal 4 cups. In the liquid, cook the celery, onion and potatoes until tender.

Combine the flour and water to make a roux; stir in chowder. Cook and stir until mixture boils.

Add reserved fish, clams and liquid, shrimp, crab meat, salt, pepper, butter, milk and pimentos. Heat all the way through. Do not let it boil.

Adapted from source: A Piece of Heaven by Geri Garibay