Seafood Chowder

My original Christmas Clam Chowder has garlic & bacon, and only the clams for seafood's.... and was the favorite part of dinner for my James.
God, I'll miss him so. My minds eye sees him as a boy learning to eat it properly per my request...no slurping allowed. "Little ships go out to sea, I then bring them back to me".
As a teen....battling his brothers at the table to empty the soup Turin every year. As a grown man, helping me in the kitchen by sampling as much as he could get away with. Oh Ow.
Last year I made THIS recipe, he loved it too.. but of course whined for me too "PUT IT BACK". Meaning my original menu item. I will post it for you when I find it in my cookbook. Maybe I can locate a picture too.

THIS one really is so fantastic that you will be humming!I may have posted this last year, but honestly, I cant remember?

Recipe sent to me by request from Chef Jean-Yves Dugue at the Fairmont Hotel in Mont Tremblant, Quebec. Blima and I dined there a few years ago and I wouldnt leave without the recipe. :::I have been known to be a little demanding at times?::: Enjoy!

Seafood Chowder (serves 4)


Ingredients:

3 Tablespoons of butter
3 tablespoons flour
1 liter of fish stock (I use bottled clam juice)
½ cup diced onions
½ cup celery
½ cup potatoes (I use Yukon Gold)
½ cup carrots
½ cup diced salmon
½ cup diced scallops
½ cup baby shrimps (NOT BAY)
½ cup mussels
½ cup clams
½ cup of cream (35%)
Salt and pepper to taste


1. Sauté all vegetables in butter
2. Add the flour and cook down 4 minutes, stir.
3. Add fish stock and cook 20 minutes until vegetables are cooked thoroughly
4. Add all seafood’s and cook 4 minutes
5. Add cream and seasonings


* I increase this x 3 for Christmas, it is perfect.