BC Seafood Chowder "Poutine"
"This recipe makes a wonderful chowder. Most of the time at the restaurant, I use it over our house-made French fries but it's really quite versatile. Certainly you can cook your own, but even fries out of the oven make the perfect host. As a base for a piece of seared fish, a soup, or, if thickened a little more, a great dip for chips.... think spinach and seafood dip hot out of the oven...."
INGREDIENTS
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1 teaspoon coriander seeds
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1 teaspoon fennel seeds
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1 teaspoon white peppercorns
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4 cloves garlic, sliced
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4 shallots or 1 small onion, sliced
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1 tablespoon butter
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2 pounds fresh clams
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1 1/2 cups dry white wine (I use sauvignon blanc)
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6 to 8 sprigs fresh thyme, plus more if desired
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3 bay leaves
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2 pounds fresh mussels
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1 pound smoked bacon, cut into 1/2-inch lardons
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1 stick plus 3 tablespoons butter
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2 cloves garlic, finely chopped
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2 shallots, finely diced1/2 cup white wine
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1/2 cup all-purpose flour
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4 cups cold whole milk
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1 cup 1/3-inch-diced carrots
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1 cup 1/3-inch-diced celery
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1 cup 1/3-inch-diced fennel
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4 tablespoons finely chopped fresh flat-leaf parsley
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Finely sliced chives or green onions, for garnish
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