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Seafood Chowder La Mer
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Succulent, Tender, Flavorful, Delectible Seafood Chowder full of seafood and fit for all happy occasions!

S. Chokel

Serves/Makes:Serves 12

  • 2 cups (475 ml) lobster meat
  • 1 lb (.5 kg). monk fish fillets
  • 1/2 cup (125 ml) onion, chopped
  • 1/2 cup (125 ml) butter
  • 2 tbsp (30 ml) flour
  • 4 cups (950 ml) potatoes, peeled and diced
  • 1 cup (225 ml) of water
  • 1 lb (.5 kg). scallops
  • 4 cups (950 ml) sour cream
  • 3 cups (700 ml) milk
  • pinch of white pepper
  • pinch of cayenne pepper (to taste)
  • 1 lb (.5 kg). clams, steamed and shucked
  • If frozen, thaw lobster, reserving lobster liquor.
  • Remove any bits of shell or cartilage and cut into bite-size pieces.
  • Debone fish fillets and cut into small pieces, set aside.
  • In a heavy saucepan saut onions in butter until tender.
  • Stir in flour and cook 1 minute.
  • Add potatoes and enough water to cover, bring to a boil, cook until tender.
  • Add fish and scallops and simmer for 5 minutes, stirring once or twice.
  • Add sour cream, milk, lobster, lobster liquor, clams, and seasonings.
  • Heat gently and serve.
Note: Clam Juice is an acceptable liquid to use in place of the lobster liqour and to fortify the water with even more flavor. I have used a combination of chicken stock and clam juice as a fortified "water" in this recipe with great results. This recipe is so hearty and satisfying in and of itself that a simple stick of french bread and fresh butter will cap off this recipe as a delectible meal. Try adding light fruits for dessert to cleanse the palate and a glass of your favorite crisp white wine.

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