Ingredients
1/4 cup finely diced celery
1/2 cup finely chopped shallots
2 sticks butter
1 quart water
1 tablespoon chicken stock
pinch of cornstarch
2 6.5-oz. cans chopped clams (with juice)
1/2 lb uncooked shrimp, cleaned, shelled, deveined
1/3 lb cod (in one piece)
1/3 lb skinles salmon (in one piece)
4 cups heavy cream
1 small can crab meat
1/2 cup dry sherry
chives for garnish
Preparation
Sautè celery and shallots in butter until soft. Add thickener and stir with a wire whisk for 5 minutes on low heat - set aside. Bring 1 quart of water to a boil. Add chicken stock, clams with juice, all of the shrimp and the whole pieces of cod and salmon. Return to a boil, then lower the heat and simmer for about 5 minutes. Strain the stock, and reserve the seafood. Stir the shallot/butter mixture into the stock. Flake the large pieces of boiled fish and add the canned crabmeat. Add the heavy cream and sherry. Bring to a simmer and heat through. Add chives, if desired.
