Step 1

Cut the salmon and halibut into 1/2 inch chunks.

Step 2

In a small saucepan, boil the diced red potatoes until tender, about 10 minutes.

Step 3

While the potatoes are boiling, use a 4-quart pot to cook the onion, celery and carrots in the butter over medium heat until the onions are translucent, about 5-7 minutes.

Step 4

Stir in the flour to make the roux and then cook for 5 minutes.

Step 5

Add the water, fish base, salmon and halibut chunks and the clam juice (saving the clams for later).

Step 6

Add the potatoes, white pepper, cayenne pepper, basil, thyme, and garlic, cook on medium heat, stirring often until fish is cooked. Please note that this will be a thick paste and that is okay, you can add more water if needed, but do not add too much because the 3 cups of heavy cream added in the next step will lighten the thickness to make it a thick chowder.

Step 7

Add heavy cream, shrimp, and clam meat, cook 10 minutes, stirring often.

Step 8

Garnish with fresh parsley and serve.

Step 9

Serving note: If you want to serve this amazing seafood chowder in a bread bowl, buy small cannon ball French breads, scoop out most of the inside, and fill with the chowder.