Recipe - Ellens Seafood Chowder

3 md Onions, chopped
1 Red Pepper, minced
4 md Potatoes, peeled and cubed
4 cup Chicken Broth
6 cup Milk
4 tablespoon Butter (or more)
4 tablespoon Flour (or more)
One half pound Scallops (1/4" pieces)
One half pound "Sealegs" (artificial crab)
1 cn Baby clams
2 tablespoon Parsley
One half cup Dry Sherry
Black Pepper to taste
2 tablespoon Green Peppercorns (optional)

Parboil potatoes until tender and drain. In a 5 quart stock pot, saute
onions in butter together with the garlic, parsley, red pepper and green
peppercorns until onions are clear. Drain clams, and reserve the juice. Add
clams, crabmeat (cut in small chunks) and scallops. Simmer until scallops
loose their glassy appearance. Add broth, clam juice, and potatoes, and
bring to a boil. Combine remaining butter and the flour in a saucepan to
make beurre manie. Remove a small amount of broth and whisk into the
beurre manie. Add milk to the chowder and bring to a simmer. Whisk in the
broth/butter/flour mixture a little at a time until desired consistency is
reached. Add sherry and pepper to taste. Simmer for 5 more minutes then
serve garnished with a sprinkle of cayenne and a sprig of parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini