Ingredients
10 black peppercorn
2 bay leaves
1 tbsp freshly chopped wild thyme
1 cup Rossignol Selectionne Blanc
2 tbsp chopped garlic
1 cup chopped onion
1 cup chopped celery
1 cup brunoise carrot
3 cups diced P.E.I. potatoes, peeled and cooked
1 lb large scallops
1 lb large shrimp
1 lb haddock
2.5 lbs Island Blue Mussels
40 medium choice Malpeque Bay oysters
2 market lobsters, about 1lb each
1 can baby clams
1/3 lb butter
1/3 lb all purpose flour
5 cups water
Salt and freshly cracked black pepper to taste
2 lt milk
1 lt heavy cream
Directions
Place garlic, thyme and mussels in a saucepan, add washed mussels with
their beards removed. Steam the mussels until the shells open and they are
tender. Remove the mussels from their shells and reserve. Take the stock
that is left in the pot and strain through cheese cloth and reserve. Pour five
cups of lightly salted water into a wide skillet, add bay leaves, peppercorns,
scallops, shrimp, and haddock to the water and bring to a simmer. Remove
the seafood from the liquid and set aside. Strain the bay leaves and
peppercorns from the liquid. Then reduce the remaining stock by two thirds
and reserve.
Cube haddock, shrimp and scallops and set aside. Shuck the oysters and also
set them aside. Shell the lobster and clean the tail. Then cut the lobster into a
medium dice and set this aside with the rest of the seafood.
Place butter into a nine lnch pot and melt over medium heat making sure not
to brown the butter. Add onion celery and carrot to the melted butter and
sweat for three minutes. Add flour to the vegetable mixture and cook for five
minutes, stirring continuously so that the mixture does not stick to the bottom
of the pan. Add milk slowly to the flour mixture stirring frequently until all the
milk has been added. Add the heavy cream and bring to a simmer, stirring
frequently to prevent scorching. Add the mussel stock and the reduced
seafood stock.
Cook until there is no starchy taste left in the chowder. Add all of the seafood
except for the raw oysters and the mussels. Cook for another ten minutes
allowing the flavour of the fish to permeate the chowder. Five minutes before
serving add mussels, potatoes and raw oysters. Garnish and serve.
Source: peishellfish.com