Seafood Chowder La Mer

• 2 cups (475 ml) lobster meat
• 1 lb (.5 kg). monk fish fillets
• 1/2 cup (125 ml) onion, chopped
• 1/2 cup (125 ml) butter
• 2 tbsp (30 ml) flour
• 4 cups (950 ml) potatoes, peeled and diced
• 1 cup (225 ml) of water
• 1 lb (.5 kg). scallops
• 4 cups (950 ml) sour cream
• 3 cups (700 ml) milk
• pinch of white pepper
• pinch of cayenne pepper (to taste)
• 1 lb (.5 kg). clams, steamed and shucked

1. If frozen, thaw lobster, reserving lobster liquor.
2. Remove any bits of shell or cartilage and cut into bite-size pieces.
3. Debone fish fillets and cut into small pieces, set aside.
4. In a heavy saucepan saut onions in butter until tender.
5. Stir in flour and cook 1 minute.
6. Add potatoes and enough water to cover, bring to a boil, cook until tender.
7. Add fish and scallops and simmer for 5 minutes, stirring once or twice.
8. Add sour cream, milk, lobster, lobster liquor, clams, and seasonings.
9. Heat gently and serve.

lobster, monk fish, onion, butter, flour, potatoes, water, scallops, sour cream, milk, white pepper, cayenne pepper, clams

Taken from online-cookbook.com/goto/cook/rpage/000CD5 (may not work)