Coquilles St. Martins Seafood Chowder

Coquilles St. Martins Seafood Chowder

  • Prep:
  • Cook Time: 10 min
  • Total: 10 min
  • Serving: Serves 12

This recipe for Coquilles St. Martins seafood chowder is a specialty of the house at the gorgeous St. Martins Country Inn in New Brunswick, Canada. It is, without a doubt, the best seafood chowder I have EVER tasted! Try it and see for yourself.


  • 2 cups lobster meat, with the juice
  • 1 pound scallops (cut in half if large)
  • 1 pound shrimp (deveined, peeled)
  • 1 can (6 1/2-ounces) baby clams
  • 1/2 cup crab meat or polluck (imitation crab)
  • 2 cups diced, boiled potatoes
  • 1 cup butter
  • 1/2 cup minced onion
  • 3/4 cup flour
  • 2 cups milk
  • 2 cups heavy cream
  • 1/4 cup dry white wine


  1. Melt butter over low heat in a heavy stockpot and add onion. Cook for 3 or 4 minutes or until soft. DO NOT BROWN.
  2. Add flour and and cook for a minute or two longer (just to remove raw flour taste). DO NOT BROWN.
  3. Slowly add 2 cups milk and add lobster juice, scallops, and juice from clams. Add scallops and shrimp, bring to a simmer.
  4. While simmering, add baby clams, crab, lobster, cream, and dry white wine. Bring back to a simmer and serve.


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