| Deep Sea Chowder
1 1/2 cups of elbow macaroni or small shell macaroni
1 tablespoon of salt
boiling water
4 strips of bacon, chopped or 4 tablespoons of butter or margarine
1 cup of chopped onion
1 cup o f chopped celery
1/2 cup of celery leaves
1/2 cup of chopped parsley
1 clove garlic, minced
two 8 ounce cans of minced clams, undrained
water
1 teaspoon of salt
1/2 teaspoon of thyme leaves
3/4 teaspoon of freshly ground black pepper
1 bay leaf
one 1 pound package of frozen fish fillets, thawed & cubed
two 13 ounce cans of evaporated milk, diluted
1/3 cup of all purpose flour
1/3 cup of cold water
salt and freshly ground black pepper, optional
Grated Parmesan cheese
Gradually add macaroni and 1 tablespoon of salt to rapidly boiling water so that water continues to boil.
Cook, uncovered, stirring occasionally, until tender. Drain in colander, run cold water through them. In a 4 to 6 quart kettle of Dutch oven, fry bacon until partially cooked. Add onion, celery, celery leaves, parsley and garlic. Cook, stirring occasionally, until vegetables are tender, about 8 - 10 minutes.
Drain clams, reserving liquid, add water to make 4 cups. Add liquid to Dutch oven along with one teaspoon of salt. Add thyme, pepper and bay leaf. Heat to boiling, cover and simmer 10 minutes.
Add drained macaroni, clams, cubed fish and evaporated milk. Heat soup to boiling, reduce heal slightly and boil gently 15 minutes.
Smoothly blend flour with cold water. Add to soup, stirring over medium heat until mixture comes to a boil. Taste for seasoning, adding additional salt and pepper if desired.
Serve in large deep soup owls. Pass grated Parmesan cheese to sprinkle on top. Makes 3 quarts
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