Royal Shellfish Chowder
From: Chef Fano, Radisson, Quebec, Canada
Comments: Although expensive, this chowder will marvel everybody, even your most hard to please guests...
This chowder is excellent served French-style, topped with a slice of bread and golden broiled cheese, as a French onion soup.
Servings: 10
  • 4 bacon slices, chopped
  • 2 celery stalks, into fine dices
  • 2 peeled small carrots, into fine dices
  • 2 peeled medium onions, into fine dices
  • 3 peeled potatoes, into fine dices
  • 1 cup [250 mL] chopped cauliflower
  • 3 peeled cloves garlic, minced
  • 1 [14-ounce / 398-ounce] can undrained clams
  • 1 [14-ounce / 398-ounce] can undrained salmon, bones removed
  • 1 pound [454 g] whelks little salt, or shelled cooked mussels
  • 2 sole fillets, into fine dices
  • 3 1/2 ounces [100 g] dried code, into fine dices
  • 5 1/4 ounces [150 g] frozen shelled and deveined tiny shrimps
  • 1 [10 1/2-ounce / 300-mL] can lobster bisque
  • 2 cups [500 mL] heavy whipping cream [35%]
  • Water or fish stock, as needed
  • Freshly ground pepper, to taste
  • 1 pinch ground nutmeg
  • 1 bunch green onions or fresh parsley, chopped
  • 1 knob butter
  • Into a large casserole, melt chopped bacon until just golden.
  • Add celery, carrot, onion and potato dices along with chopped cauliflower and minced garlic.
  • Cook stirring often over medium heat for 15 minutes.
  • Add clams and salmon along with juices, whelks or mussels, sole fillet and dried code dices, and shrimps.
  • Mix in lobster bisque and cream along with some water or fish stock, to taste.
  • Bring to a boil, then lower heat.
  • Leave chowder to simmer slowly, over low heat, for approximately 1 1/2 hours, until whelks are tender.
  • Season chowder with pepper and nutmeg.
  • Serve chowder into a tureen, generously garnished with freshly chopped green onions or parsley, topped with butter.