Le Caveau Seafood Chowder
Chef Jason Lynch shares his unique take on a Nova Scotia classic. This chowder recipe is best enjoyed with Nova Scotia’s signature white wine, Tidal Bay
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Ingredients
- 8 medium scallops, cut in half
- 1/2lb (225g) cooked lobster
- 1 cup (250ml) chicken stock
- 3 cups (750ml) water
- 1/2 cup (125ml) cream
- 4 slices potato bread
- 2 cloves of garlic
- 4tbsp (60ml) ground almonds
- 2 green onions, thinly sliced
- 1/2 cup (125ml) toasted slivered almonds
- pinch smoked paprika
- sea salt and white pepper, to taste
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