Seafood Chowder: International Chowder Championship

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Boomerang’s Steakhouse & Bar Classic Seafood Chowder by Charles Gallant
and Tara Johnson, 2nd Place, 2004 International Chowder Championship.


Market Tips : All the seafood listed in this recipe is from P.E.I. ( excluding the Shrimp )
If nothing else make sure you use P.E.I. Cultivated Mussels.They are the best in the world. 

Ingredients
8 oz Unsalted butter
4 oz Bacon Fat
8 oz Flour (white)
1.5L Heavy Cream
1c Celery (Med. Dice)
1 c Onions (Fine Dice)
8 oz Unsalted Butter
Water
1.5 c Potatoes 3/8 dice
(P.E.I. Yukon Gold’s)
12 oz Shrimp (21/25 peeled and deveined)
12 oz Scallops 30/40ct
12oz Halibut (¾” pcs )
12 oz Rock Crab Legs
2lb PEI Mussels (cleaned)
All Seafood Stock
2c Clam Juice
1tsp Basil (dry)
½ tsp thyme (dry)
All Cream Mixture
All Seafood
All Mussels
All Seafood Stock
1lb Lobster Claws & Knuckles
6oz Unsalted Butter 

Directions
Step#1
Melt butter and bacon fat over medium heat.
Slowly add flour and cook for 10 minutes stirring often.
Add cream and stir well. Remove from heat.
Step # 2
Sauté celery, onions and butter in a separate pan until just tender.
Add to cream mixture in step #1.
Step #3
Boil diced potatoes in water over medium high heat until just slightly firm. 
Drain well. Add to step #2. Set mixture aside.
Step # 4
Bring 2L of water to a rolling boil. Cook all the seafood separately. Do not 
overcook. Set seafood aside. Reserve stock.
Step #5
Bring stock and clam juice to a boil. Add mussels and cook until shells have 
opened. (3 to 4 Minutes) Remove mussels from shells and DISCARD any 
unopened mussels. At medium heat reduce seafood stock by half.
Step # 6
Combine basil, thyme, cream mixture, seafood, mussels and seafood stock.
Simmer at low heat for 30 minutes.
Step #7
Over medium heat saute lobster pieces in butter until just warm.
Add desired portion of chowder mix to heated bowl.
Add lobster meat to center of chowder mix and garnish.
Serve with your favorite crusty bread or oyster crackers. YIELD: 20 /8oz
Bowls.

Source:  peishellfish.com

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