During my last cross border shopping trip, I picked up two cans of clams for really cheap, with the intention of making clam chowder. But I also found a halibut tail end fillet on special at LOGS the other day, so I decided to make a seafood chowder.One of my very first posts on this blog, back in January 2005, was about a seafood chowder I made when I was living in Vancouver. Vancouver is the mecca for amazing Pacific coast seafood, and I miss that about living there a lot.
I basically used the method in that post. Only, I didn't have any white wine on hand, which made a huge difference in the flavour of the broth. I also used half & half cream instead of full whipping cream.It was a great chowder! I got enough for four meals plus I froze four more, so it was very economical.
I served the chowder with buttermilk biscuits I made with some lemon pepper. I'll post the recipe for those tomorrow.
