|Frozen oysters||10 Ounce|
|Water||2 1⁄2 Cup (40 tbs)|
|Chopped carrot||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Macaroni||3 1⁄2 Ounce|
|Milk||4 Cup (64 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Ground sage||1⁄4 Teaspoon|
|All purpose flour||2 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Oyster crackers||1⁄4 Cup (4 tbs)|
Drain liquid from oysters into large saucepan; add water, carrot, celery, onion, and salt.
Heat to boiling.
Gradually add macaroni to boiling liquid.
Cook, covered, till macaroni is tender, about 10 to 12 minutes.
Stir in 3 cups milk, parsley, pepper, and sage.
Thoroughly blend the remaining 1 cup of milk into flour; add to chowder.
Cook and stir till thickened and bubbly.
Meanwhile, cook oysters in butter or margarine till edges of oysters curl; stir oysters into chowder.
Serve with oyster crackers