INGREDIENTS
1 lb PEI baby red potatoes 1 onion (white, medium size) 1 rib celery 1 fennel bulb (finely chopped) 4 oz butter 4 oz flour 1 L white wine 2 tbsp peppercorns 1 bay leaf 1 garlic clove 2 lbs mussels 3 oz lobster (finely chopped) 3 oz haddock 3 oz halibut 3 oz scallops 8 oz soft shell clams 1 L cream 2 L milk
METHOD
Medium dice the onion and celery, then core the fennel bulb and slice 1/8 inch thick. Put butter in a heavy bottom pot and let melt, then add onion, celery and fennel. Sweat off until the onion is translucent and then add the flour and mix well. Add two liters of milk and one liter of cream and mix well with heat on med to med low. While you are sweating off the onions, celery and fennel, cook the two lbs of mussels in 250 ml of wine. In a separate pot, cook the soft shell clams in 250 ml wine as well. Put the remaining 500 ml of wine in a pan, add the peppercorns, bay leaves and garlic cloves and let reduce to 250 ml. When the mussels are cooked, add the stock to the base (make sure you are stirring the base often so that it does not burn to the bottom). Cook flour out for around 30 minutes and then add your seafood (lobster, haddock, halibut, and scallops). If you find the chowder too thick, just add more milk or cream. Cook 1 lb of PEI baby red potatoes in water and chop them to a med to large dice, then add them in at the end, and season to taste.
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Î. - P. - É PEI
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Serves 4 to 6
SPRING 2022 www.pei-living.ca
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