Frank's seafood chowder

Frank's family is from PEI. So, here's the thing. If you haven't made seafood chowder before, now is a really good time to start. And if you're going to start, you may as well start with the best. Frank does this almost by the way, whereas regular human beings might find it a bit intimidating, but this recipe is well worth the time and effort.


  • 3 potatoes, diced.
  • 1 large onion, diced.
  • Butter.
  • 1 jar of lobster meat. Frank's family keeps these in Mason jars. If you have the good fortune to have the real stuff from PEI, use the frozen lobster in a can.
  • 1 jar of crab meat. Or one can of carb meat.
  • 1 jar of clams. Or one can of baby clams.
  • Lobster paste (optional).
  • 1 to 1 1/2 litres milk.
  • 1/2 cup flour.
  • Cold water.


  • Cook diced potatoes until done but still firm. Set aside with cooking water.
  • Sauté onion in butter.
  • Drain lobster (but keep liquid aside) and add to onions.
  • Drain crab (but keep liquid) and add to onions and lobster.
  • Drain clams (but keep liquid) and add to onion, lobster and crab.
  • Add lobster paste if desired.
  • Add all drained liquids.
  • Add potatoes and cooking water.
  • Add 1 to 1 1/2 litres of milk.
  • Heat to boiling point, but do NOT boil.
  • Mix 1/2 cup of flour and 1 cup of cold water to make a thickening paste. Shake well and add to pot slowly. Adjust the quantity to get the chowder thickness you prefer.
  • Bring to boiling point again.
  • Serve immediately.
  • Enjoy!