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Coquilles St. Martins

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By St. Martin's Inn, New Brunswick, Canada

Posted July 23rd, 2007

FabulousFoods.com Recommends: Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups, by James Peterson, (2000, Wiley)

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups

Servings:	12
Author Notes:	This recipe is a specialty of the house at the gorgeous St. Martin's Inn in New Brunswick, Canada. It is, without a doubt, the best seafood chowder I have EVER tasted! Try it and see for yourself. Click here to learn more about New Brunswick, it's regional cuisine and more recipes.
Ingredients:	2 cups lobster meat, with the juice 1 pound scallops (cut in half if large) 1 pound shrimp (deveined, peeled) 1 can (6 1/2 ounces) baby clams 1/2 cup crab meat or polluck (imitation crab) 2 cups diced boiled potatoes 1 cup butter 1/2 cup minced onion 3/4 cup flour 2 cups milk 2 cups heavy cream 1/4 cup dry white wine
Instructions:	Melt butter over low heat in a heavy stockpot and add onion. Cook for 3 or four minutes or until soft. DO NOT BROWN. Add flour and and cook for a minute or two longer (just to remove raw flour taste). DO NOT BROWN. Slowly add 2 cups milk and add lobster juice, scallops, and juice from clams. Add scallops and shrimp, bring to a simmer. When simmering add baby clams, crab, lobster, cream and dry white wine. Bring Back to a simmer and serve.