Eleanor's Seafood chowder



Ingredient Amount
1 Can of baby clams
2 tbsp / 25 ml Butter
1/2 cup / 125 ml Water
1 Medium onion (Finely chopped)
1 1/2 cups / .680 kg Mix of Seafood (salmon, scallops, cod, lobster etc.)
3-4 Peeled and cubed medium potatoes
1 Can of evaporated milk
3 cups / 750 ml Milk
1/3 cup / 80 ml Chopped chives
to taste Salt and pepper


Peel and dice potatoes. Drain clams and put the juice into a large pot that will cook the chowder. Put potatoes into the pot with the clam juice, water and boil until nearly cooked. Add the evaporated milk and let sit while you are frying up the seafood and other ingredients. Heat two tablespoons of butter and fry up the drained clams, fry for about 7 minutes then add the finely chopped onions and cook until onions are translucent. Chop up your mixture of seafood and add to the clams, onion and butter. Saute until fish is cooked (save all the juices). Add all ingredients with the juices to the large pot. Add milk. Boil gently for about 40 minutes. Turn off and let sit. Flavor and thickness improves the longer you let it sit and cool. Reheat when you are ready to serve.
This potato recipe is brought to you courtesy of Eleanor Smallman.