Ellen's Seafood Chowder

Recipe Ingredients

3 tablespoons	45ml	Onions - chopped (medium)
1		Red pepper - diced
4		Potatoes - peeled and cubed (medium)
4 cups	948ml	Chicken broth
6 cups	1422ml	Milk
4 tablespoons	60ml	Butter - (or more)
4 tablespoons	60ml	Flour - (or more)
1/2 lb	227g / 8oz	Scallops - (1/4" pieces)
1/2 lb	227g / 8oz	Crab - (1/4" pieces)
1		Baby clams
2 tablespoons	30ml	Parsley
1/2 cup	118ml	Dry sherry
		Black pepper to taste
2 tablespoons	30ml	Green peppercorns - (optional)

Recipe Instructions

Par-boil potatoes until tender and drain. In a 5 quart stock pot, saute onions in butter together with the garlic, parsley, red pepper and green peppercorns until onions are clear. Drain clams, and reserve the juice. Add clams, crabmeat (cut in small chunks) and scallops.

Simmer until scallops loose their glassy appearance. Add broth, clam juice, and potatoes, and bring to a boil. Combine remaining butter and the flour in a saucepan to make beurre manie. Remove a small amount of broth and whisk into the beurre manie.

Add milk to the chowder and bring to a simmer. Whisk in the broth/butter/flour mixture a little at a time until desired consistency is reached. Add sherry and pepper to taste. Simmer for 5 more minutes then serve garnished with a sprinkle of cayenne and a sprig of parsley.

Source:
KOREAN COOKING -- FISH, CLAM AND OYSTER DISHES

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