Recipe by Chefs Andrea Mackenzie and Andrea Duncan, Niche Grocerant
¼ cup unsalted butter
1 cup carrot (small dice)
1 cup celery (small dice)
1 cup white onion (small dice)
1 cup leeks (small dice)
1 cup russet potato (peeled and small dice)
1 cup white wine
4 cups clam nectar
4 cups whipping cream
2 bay leaves
2 tsp dried thyme
2 tsp salt
1 tsp pepper
4 cups raw local fish and seafood (small dice)
*We use local halibut, albacore tuna, side stripe shrimp, and clams from
Finest at sea*
1 Lemon (juice and zest)
*Melt butter in a large, heavy-bottomed pot.
*Add vegetables, bay leaves, thyme and salt and pepper. Cook on medium high heat until vegetables are soft and translucent, about 15-20mins.
*Add white wine and cook out for 5 mins.
*Add clam nectar and cream, bring to a simmer for 20 mins.
*Add seafood, simmer for an extra 10 minutes.
*Add lemon juice and zest and add more salt and pepper if needed.