Lobster Scallop Chowder

👩‍🍳 Instructions

1. Build the Base:

1. In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat until foamy.
2. Add the minced garlic, chopped onion, and celery. Cook for 4–5 minutes, stirring often, until softened and aromatic but not browned.

2. Thicken and Simmer:

1. Stir in the flour and cook for 1–2 minutes to form a light roux, stirring constantly.
2. Gradually whisk in the seafood stock or clam juice, ensuring no lumps remain. Stir in the diced potatoes and thyme.
3. Bring to a simmer and cook for 10–12 minutes until the potatoes are fork-tender and the broth has slightly thickened.

3. Add Seafood and Finish: