½ cup finely chopped shallots (about 2) ¼ cup finely diced celery 2 sticks (½ pound) butter 1 quart water 1 T. chicken base a sprinkle or two of instant flour 2 6.5-oz. cans chopped clams with juice ½ lb uncooked shrimp, cleaned, shelled, deveined 1/3 lb cod (leave in one piece) 1/3 lb salmon (leave in one piece-remove skin) 4 cups heavy cream 1 small can crab meat ½ cup dry sherry chives for garnish, optional
Sautè shallots and diced celery in butter, until soft. Add flour, if desired, and stir with a wire whip for 5 minutes, on low heat and set aside. Bring 1 quart of water to a boil. Add chicken base, clams with juice, all of the shrimp and the whole pieces of cod and salmon. Return to a boil; 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.
Makes 8-10 servings. 2-3 carbs per serving. 8 carbs per serving.