A similar facsimile to The Lighthouse Restaurant’s award winning seafood chowder.
By: Chef and Co-Partner with Debbie Pulley of The Lighthouse Restaurant.
1 tbl. bacon fat
1 cup of chopped celery
½ cup yellow onion
4 tbl. All purpose flour
2 cups of water
1 cup of clam juice and seas clams
½ lb. Of peeled, de-veined shrimp
1.2 lb. Bay scallops
1 large potato
½ cup heavy whipping cream
1) 1 heavy tbl. Bacon fat is melted in a soup pot. Add 1cup of chopped celery and ½ cup chopped yellow onion (size of a pencil eraser). Sauté on medium heat until semi translucent. Add 1 tbl. Of butter and stir until melted. Add 4 tbl. Of all purpose flour to make roux, to thicken the chowder. Mix this until it is a paste. Whisk slowly 1 cup of water and 1 cup of clam juice.
2) In another pot boil 1 cup water adding ½ pound of peeled and de-veined shrimp (40 ct. size) and 1.2 pound of bay scallops. When this is cooked add the chopped sea clams. You will have a fair amount of natural seafood and its broth. Set aside.
3) Your “base” chowder is ready for a pinch of thyme, black pepper, 1 bay leaf and chopped parsley, Add 1 large peeled baking potato cut in to ½ inch cubes. Add this to the now simmering chowder. In 40 minutes add the seafood broth and seafood, simmering for another 20 minutes. Finally drop in 1 tsp. of butter and stir in ½ cup of heavy whipping cream. (Not whipped cream)