Add unsalted butter or olive oil to a large dutch oven. Add the chopped onion and celery and sauté until soft and translucent. Season the pot with salt and pepper and add the potatoes. Sauté gently for 3-4 minutes adding the garlic during the last minute. Add bay leaves, and parsley and give the pot a quick stir and then add the fish or vegetable stock and white wine.
Simmer for 10-12 minutes until the potatoes are fork tender. Next, add the lobster meat, scallops and clams and red pepper while continuing to simmer. Pour heavy cream into a mason jar and add the flour. Shake well and pour in the heavy cream and simmer for approximately 5-6 minutes till piping hot. Ladle chowder into bowls and garnish with fresh parsley.
Chef Note: use 1 ½ - 2 cups (375-500ml) of fresh clams if available. Rinse in fresh cold water and chop into bite size pieces.
Add unsalted butter or olive oil to a large dutch oven. Add the chopped onion and celery and sauté until soft and translucent. Season the pot with salt and pepper and add the potatoes. Sauté gently for 3-4 minutes adding the garlic during the last minute. Add bay leaves, and parsley and give the pot a quick stir and then add the fish or vegetable stock and white wine.
Simmer for 10-12 minutes until the potatoes are fork tender. Next, add the lobster meat, scallops and clams and red pepper while continuing to simmer. Pour heavy cream into a mason jar and add the flour. Shake well and pour in the heavy cream and simmer for approximately 5-6 minutes till piping hot. Ladle chowder into bowls and garnish with fresh parsley.
Chef Note: use 1 ½ - 2 cups (375-500ml) of fresh clams if available. Rinse in fresh cold water and chop into bite size pieces.
