This chowder is my childhood in a soup bowl. A little more brothy than its New England counterpart, this Maritime Seafood Chowder is teeming with bay scallops, clams, and tender chunks of haddock and salmon. The seafood is served in a rich and briny broth and rounded out with red baby potatoes and a classic mirepoix.
Add the butter and olive oil to a large heavy bottomed pot. Once the butter has melted, add the onion and a generous sprinkling of salt. Saute until just translucent. Stir in the celery and carrots and sauté until softened.
Stir in the shrimp or lobster paste and toss to coat. Add the potatoes, fish stock, and clam juice. Bring the mixture to a boil and reduce to a simmer. Cover and let it cook for 15-20 minutes or until the potatoes are very tender.
Stir in the evaporated milk and bring the soup back up to a gentle simmer. Add the haddock, salmon, scallops, and clams. Stir until the seafood is just cooked through. Taste and season with salt accordingly.
Ladle the chowder into bowls and garnish with celery leaves and fresh ground pepper. Serve immediately.