Shrimp, scallops, clams and potatoes swim in a creamy broth to ethereal effect.
- Prep: 20 minutes
- Cooking: 25 minutes
- Total: 45 minutes
- 6 yellow potatoes, diced
- 1/4 cup (60 ml) Canadian unsalted butter
- 1 large yellow onion, finely chopped
- 1 tsp (5 ml) minced garlic
- 1/3 cup (80 ml) all-purpose flour
- 2 cups (500 ml) Canadian whipping (35%) cream
- 2 cups (500 ml) water or seafood broth
- 2 cans (each 142 g) whole baby clams with juice
- 1 lb (500 g) raw scallops (20–30 count)
- 1 lb (500 g) raw shrimp, peeled and deveined (31–35 count)
- 1 tsp (5 ml) salt
- ½ tsp (2 ml) black pepper
- 2 tbsp (30 ml) freshly chopped chives
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In large saucepan of boiling salted water, cook potatoes, stirring occasionally, for 5 to 7 minutes or until fork tender; drain.
In large saucepan or Dutch oven set over medium heat, melt butter. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until softened. Sprinkle in flour and cook, stirring frequently, for 1 to 2 minutes.
Slowly stir in cream and 2 cups (500 ml) water, then baby clams with juice. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, for 5 to 8 minutes or until slightly thickened.
Stir in potatoes, scallops, shrimp, salt and pepper. Bring back to a boil, then reduce heat to a simmer and cook, stirring occasionally, for 5 to 7 minutes or until seafood is cooked through.
Divide among bowls and garnish with chives.
Substitute seafood broth with chicken or vegetable broth if preferred.
If desired, stir in additional seafood, such as firm white fish, mussels and/or lobster, along with the shrimp and scallops. Discard any mussels that do not open.
Serve with crusty bread if desired.