Nova Scotia Seafood Chowder
In a large dutch oven or broth pot gently melt 2/3 cup butter in 1 litre of half cream and one can of evaporated milk. Add 2 tbsp minced onion allow to slowly come to boil. in a second pot, add 2 pounds of your favourite seafood - haddock, scallops, shrimp, lobster - to about 2 cups of water and bring to boil. In third pot, boil up cubed potato and diced carrot. The seafood and potato should be ready about the same time - put them aside. While your butter / cream is boiling, thicken it up with a corn starch slurry ( 1/2 cup in enough water to dissolve ) spiked with about 1/8 tsp of cream of tartar. It will thicken quickly so whisk it until it is very, very thick, smooth and silky. Add the fish with broth and the potatoes and carrots ( drained ). Carefully but briskly mix it all together. Add one can of whole baby clams with liquid. Put on lowest heat and leave for about 20 min, stirring occasionally to prevent sticking. Taste. Add salt if needed. Want to simulate a little ‘Tartar Sauce’ flavour ? add a tsp of Tarragon and about 1/8 tsp of dill weed.
Feeds as many people as possible till its gone :P