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Abalone Chowder
Submitted by:Terry Lee May


Ingredients
  1. 1 lb Fresh abalone grounded or finely chopped
  2. ¼ c butter mixed with 2 tbsp olive oil
  3. ½ c thinly sliced leeks
  4. ½ c chopped onion
  5. ½ c chopped green bell pepper
  6. ¼ c chopped celery
  7. ¼ c butter
  8. ½ c flour
  9. 1 pint Half and half
  10. ¼ c sherry
  11. dash nutmeg
  12. dash cayenne pepper
  13. 8 oz fish stock or clam juice
  14. 2 c diced white rose potatoes (avoid russets)
  15. salt and pepper to taste
  16. Chopped Italian parsley

Instructions
In a large gallon sized pot, add in the butter and olive oil mixture. Heat over a medium flame. When the butter and oil are hot, add in all the vegetables except the potatoes and saute until they are lightly browned. Add in chopped abalone and clam juice and bring to a boil. Add in the diced potatoes and let the chowder simmer. In a separate pan, melt butter. Add the flour and blend it thoroughly. Add salt to taste, the cayenne and nutmeg. Simmer this cream sauce for two minutes. Microwave the Half and Half just until heated. Add to the simmering chowder pot and mix in until smooth. Add sherry and continue to blend until well incorporated into the mixture. Add in the cream sauce. Bring to a quick boil stirring well. Top with the parsley and serve with fresh crusty French bread.
Comments
Wine of choice, a White Pinot or Chardonnay.