Portsmouth Chowder

(serves 6)

6 cups fish stock
½ cup onion chopped
½ cup carrot chopped
½ cup celery chopped
½ cup roux
1 cup scallops
1 cup cooked salad shrimps
1/2 cup snow crab
3/4 cup 35% cream
Add onions and carrots to pot of fish stock. Bring fish stock to a boil. Tighten stock with roux (clarified butter & flour). Mix until boiling. Add scallops cut in thirds, shrimps, and crab. Mix with wooden spoon to avoid sticking. Add cream.

Portsmouth Chowder

(serves 6)

6 cups fish stock
1/2 cup onion chopped
1/2 cup carrot chopped
1/2 cup celery chopped
1/2 cup roux
1 cup bay scallops
1 cup cooked salad shrimps
1/2 cup snow crab
3/4 cup 35% cream
Add onions and carrots to pot of fish stock. Bring fish stock to a boil. Tighten stock with roux (clarified butter & flour). Mix until boiling. Add scallops cut in thirds, shrimps, and crab. Mix with wooden spoon to avoid sticking. Add cream.