Salt Shaker Deli’s Smoked Seafood Chowder
One of the best selling menu items at Lunenburg’s Salt Shaker Deli is this unique version of seafood chowder. It is rich and smokey thanks to the addition of smoked haddock, also know as finnan haddie.
Ingredients
| 2 tbsp | canola or vegetable oil |
| 1/2 lb | smoked (Finean) haddock, shredded |
| 1 | large carrot, finely chopped |
| 1 | Spanish onion, finely chopped |
| 2 | large potatoes, large dice, peeled and chopped |
| 4 tbsp | all-purpose flour |
| 2 cups | milk |
| 2 cups | 35% cream |
| 12 scallops | unsalted butter |
| 40 | mussels, rinsed and debearded |
| 40 | coldwater shrimp, precooked |
| 2 tbsp | parsley, finely chopped |
| salt and pepper, to taste |
Directions
1. In a large pot, warm oil over low-medium heat.
2. Add haddock, carrots, onion, and potatoes; cover and cook for 15-20 minutes, or until vegetables are soft. Add cream to the pot and stir. To thicken the chowder, whisk together flour and milk; pour into pot in a steady stream and stir.
3. Increase heat to medium and stir until chowder comes to a boil; immediately lower heat and simmer for 15-20 minutes or until vegetables are soft and chowder is thick enough to coat the back of a spoon. While the chowder simmers, warm a large pan over high heat. Season scallops with salt and pepper and add to the pan to sear for 1 ½ minutes per side, or until golden brown.
4. Add scallops to simmering chowder.
5. Heat a second large pot over medium-high heat; add mussels and ½ cup cold water. Cover and cook for 5-7 minutes, or until mussels open.
6. Drain mussels and cool for 1-2 minutes; discard unopened mussels. Using a spoon, scoop the mussels out of the shells and add them to the simmering chowder.
7. Stir shrimp into chowder and continue to simmer for 1 minute, or until shrimp are hot. Season with parsley, salt, and pepper and serve.
Recipe provided by: Chef Martin Ruiz Salvador, Salt Shaker Deli