Creamy Seafood Chowder | Tom Gore Vineyards
Creamy Seafood Chowder Recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tomgorevineyards.com.
Ingredients
- 2 Pounds halibut; skin discarded and cut into 1 inch pieces
- 2 Dozen clams; rinsed
- 2 Pounds rock shrimp; cleaned
- 2 Stalks celery; diced
- 2 Leeks; tops discarded; white part diced
- 6 Cloves garlic; minced
- 2 Sprigs fresh garlic; chopped
- 1 Pound fingerling potatoes; blanched and diced
- 1 Cup Tom Gore Vineyards Chardonnay
- 4 Cups fish stock
- 2 Cups heavy cream
- 1/4 Cup butter
- 1/4 Cup all-purpose flour
- 1/2 Meyer lemon; juiced
- 4 Sprigs fresh parsley
- Salt and pepper to taste
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