Coquilles St.Martin

Note from Cheri: 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. Follow this link to learn more about New Brunswick, it's regional cuisine and more recipes!

2 cups lobster meat, with the juice 1 lb scallops (cut in half if large) 1 lb shrimp (devined, peeled) 1 can 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

Serves 12 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.