Chef Jeff McCourt
The Confederation Centre of the Arts

Ingredients
2 Cups Butter
3 Large Onions
3 Cloves Garlic
4 Cups Grated Potato
½ Cup Vermouth
1 Litre Milk
1 Litre Cream
4 Cups Seafood (Lobster, Oysters, Clams, Mussels, Scallops and Crab)
(retain all juices from the cooking process of the seafood)
3 cups Diced Potato(Steamed)
Salt and pepper to taste. Tobasco to taste
 
Garnish:
Crab Potato Cake
Mixture of Lobster Roe, Minced Lemon Zest and Chopped Chives, Chive Oil
 
1. In a hot pot, add the butter and onions. Sweat til translucent. Add garlic and 
continue to saute til golden brown.
 
2. Add the potato, vermouth, milk and cream. Cook over medium heat, careful 
not to scorch the bottom, for 20 min til the potato is cooked. 

3. Puree the chowder base in a blender and season with salt and pepper.
 
4.Use whatever seafood you have or like. Retain all juice from the cooking 
process of the seafood and add to the chowder base. 

5. Add the diced, cooked potato for texture and check seasoning again one 
last time after the fish is added.
 
6. Finish with chopped chives! Voila! Enjoy!

Source:  peishellfish.com