- 4 lb mussels scrubbed and beards removed
- 1 cup white wine
- 1 lb smoked bacon or bacon ends chopped
- 3 pounds onions diced
- 1 bunch celery diced
- 1 bulb of garlic minced
- 2 tbsp onion powder
- 2 tbsp kelp powder
- 1 tbsp paprika
- 1 tbsp dry mustard
- 1 tbsp dry dill Sea salt & white pepper to taste
- 8 quarts 32 cups fish stock or water
- 7 lb potatoes peeled & diced
- 2 cups white rice flour or instant potato
- 5 lb haddock chopped into 1”-2” pieces
- 4 lb scallops
- 3 lb lobster meat chopped
- 4 litres 10-18% cream
- 1/4 cup fresh thyme chopped
- 1/4 cup fresh parsley chopped
NOTE: You will need a very large 20-quart pot, or two pots 10 quart size or slightly larger.
Steam the mussels in white wine until they are all opened. Remove and strain off the liquid through a fine strainer. Set aside the liquid and shell out the mussels in another bowl.
Cook bacon until nearly crisp. Remove with a slotted spoon and set aside to add later. Reserve the bacon fat in the pot to cook in.
Sauté the onions and celery in bacon fat on medium heat until cooked and tender, but not browned too much. Add the garlic and seasonings and cook a couple minutes.
Add reserved mussel stock along with the fish stock or water. Add the potatoes and cook until almost tender but still slightly firm.
Whisk in rice flour a bit at a time until the chowder is quite thick (We’ll thin with cream later). Add the haddock, scallops, lobster, cooked mussels and bacon. Heat to a simmer over medium heat, stirring regularly to prevent scorching, until the seafood is cooked through. At this point, if you’re not serving it right away remove it from the heat and cool quickly in a cold water bath. Refrigerate until serving time.
When ready to serve add the cream, thyme and parsley. Heat to a simmer over medium heat, stirring regularly to prevent scorching, until nicely heated through. DO NOT BOIL OR YOU’LL SCORCH IT! Season to taste with sea salt and white pepper and serve.
Courtesy of Chef Kevin Wagner RNCP