Josh Wolfe of Vancouver's Coast allows the briny flavours of the sustainable seafood he serves to shine. He also serves the best fish and chips. By night, Coast is both a restaurant and part of the thriving bar scene.
- 1/4 cup butter
- 4 ounces (125 grams) double smoked bacon, cut into thick strips
- 1 cup chopped white onions
- 2 tablespoons all-purpose flour
- 1/4 cup white wine
- 1 cup whipping cream
- 4 cups fish, chicken or vegetable stock
- 1 cup peeled and diced carrots
- 1 cup diced celery
- 1 cup diced fennel
- 2 cups diced red potatoes
- 21/2 pounds (1.2 kilograms) clams
- 1 bay leaf and 3 sprigs fresh thyme, tied in a bundle
- 12 ounces (375 grams) mussels
- Salt and freshly ground pepper
- 4 to 6 smoked jumbo Pacific scallops (optional)
Heat butter in a large pot over medium heat. Add bacon and onions and sauté for 8 minutes or until onions are translucent. Add flour and cook 2 minutes longer or until flour is golden. Add white wine and stir to incorporate the little brown bits on the bottom of the pan. Add 1/2 cup whipping cream, fish stock, carrots, celery, fennel, potatoes, clams and herb bundle, bring to a boil and boil for 3 minutes or until clams have opened. Remove clams and remove clam meat from shells.
Continue to simmer for 10 to 15 minutes or until vegetables are cooked and chowder is slightly thickened. Add remaining 1/2 cup whipping cream and boil for 2 minutes longer to combine flavours. Add mussels and simmer for 2 to 3 minutes or until mussels are opened. Use tongs to remove mussels from chowder. Remove mussels from shells and return with clams to chowder. Reheat and season with salt and pepper. Garnish with smoked scallops if using. Serves 6 to 8.