1 pound fresh abalone, ground or chopped very finely
1/4 cup butter mixed with 2 Tablespoons oil
1/2 cup leeks, thinly sliced
1/2 cup onions, chopped
1/2 cup green peppers, chopped
1/4 cup celery, chopped
1/2 pint fish stock or clam juice
2 cups diced potatoes
Salt and pepper to taste
1/4 cup butter
1/2 cup flour
salt to taste
Pinch of nutmeg
Pinch of cayenne pepper
1 pint half and half
1/4 cup Sherry
In a gallon pot, put the oil and butter mix. When mixture is hot, add all of the vegetables and saute them until they are lightly brown.
Add the chopped abalone and the clam juice, and then bring to the boil.
Add the diced potatoes and let the chowder simmer while you prepare the following cream sauce.
In a separate saucepan, melt 1/4 cup butter. Add the flour, then blend it in thoroughly. Add salt to taste, a pinch of nutmeg, and cayenne pepper. Let simmer for 2 minutes.
Now add a heated pint of half-and-half, mixing constantly. When smooth, add Sherry.
Add this cream sauce to the above simmering chowder. Bring to a quick boil, stirring well.
Serve with chunks of fresh sourdough or French Bread.