DIRECTIONS

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 bread 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 the flour and 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. Yield: 3-1/2 quarts.