A delightful seafood chowder with a creamy base, perfect for any occasion.
Chop the onion, carrot, celery, and mushrooms into small pieces.
Uniformly chopped vegetables ensure even cooking and a smooth texture.
Melt the butter in a saucepan over medium heat and sauté the vegetables until softened.
Stir frequently to prevent the butter from browning.
Reduce the heat to low, add the flour, and stir until it forms a paste with the vegetables.
Cook the flour for a minute to remove its raw taste.
Add the clams with their juice, shrimp, milk, and cream. Stir gently to combine.
Ensure the mixture is well combined for a consistent flavor.
Heat the chowder gently until it thickens, ensuring it does not boil.
Stir occasionally to prevent sticking and maintain a smooth texture.
Season with lemon pepper and serve garnished with fresh parsley.
Serve with crusty bread or crackers for added texture.
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