BC Seafood Chowder "Poutine"
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By Food Network.com
BC Seafood Chowder "Poutine"
Instructions
Prep:20minCook:40min
This recipe makes a wonderful chowder. Most of the time at the restaurant, I use it over our house-made French fries but it's really quite versatile. Certainly you can cook your own, but even fries out of the oven make the perfect host. As a base for a piece of seared fish, a soup, or, if thickened a little more, a great dip for chips.... think spinach and seafood dip hot out of the oven.
Updated at: Thu, 11 Dec 2025 04:15:03 GMT
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Ingredients
12 servings
1 teaspooncoriander seeds
1 teaspoonfennel seeds
1 teaspoonwhite peppercorns
4cloves garlic
sliced
4shallots
sliced
1 tablespoonbutter
2 poundsfresh clams
1 ½ cupsdry white wine
I use sauvignon blanc
6 sprigsfresh thyme
plus more if desired
3bay leaves
2 poundsfresh mussels
1 poundsmoked bacon
cut into 1/2-inch lardons
1 stickbutter
2cloves garlic
finely chopped
2shallots
finely diced
½ cupwhite wine
½ cupall-purpose flour
4 cupswhole milk
cold
1 cupcarrots
1/3 inch-diced
1 cupcelery
1/3-inch-diced
1 cupfennel
1/3 inch-diced
4 tablespoonsfresh flat-leaf parsley
finely chopped
salt
chives
Finely sliced, or green onions, for garnish
Instructions
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