Larsen's Fish Market Seafood Chowder

Ingredients

• 12 servings pepper black freshly ground
• 2 quarts clam broth 
• 6 tablespoons butter 
• 2 stalks celery diced
• 1 tablespoon crab boil seasoning (recommended: Old Bay)
• 0.5 pound crab meat picked over for shells
• 1 pint cup heavy whipping cream (do not boil)
• 2 quarts fish stock 
• 0.5 pound live maine lobsters cut into bite-sized pieces
• 0.1 cup mirin sweetened ( sake)
• 1 pound whitefish such as monkfish firm cut into bite-sized pieces
• 1 large onion diced spanish
• 4 large potatoes diced peeled
• 12 servings salt 
• 1 pound sea scallops 
• 1 pound shrimp peeled
• 1 pound skinned whitefish such as cod or halibut, cut into 2-inch pieces

Equipment

• pot

Directions

1. Melt butter in a large stockpot.
2. Saute onions and celery in butter until soft and translucent.
3. Add mirin and continue to cook until it is almost reduced. Stir in crab boil seasoning and 1 tablespoon pepper. Continue to cook approximately 1 minute.
4. Pour in fish stock and clam broth and bring to a boil.
5. Add the potatoes and cook the potatoes until just tender. Continue to simmer and add crab, lobster, scallops, and shrimp. Return to a simmer and add fish. Gently poach fish until just cooked.
6. Add heated half-and-half. Season with salt and freshly ground black pepper, to taste. Enjoy!