- This recipe is a specialty of the house at the gorgeous St. Martin's Inn in New Brunswick, Canada. It is, without a doubt, the best seafood chowder I have EVER tasted!
Melt butter over low heat in a heavy stockpot and add onion. Cook for 3 or four minutes or until soft. DO NOT BROWN. Add flour and and cook for a minute or two longer (just to remove raw flour taste). DO NOT BROWN. Slowly add 2 cups milk and add lobster juice, scallops, and juice from clams. Add scallops and shrimp, bring to a simmer. When simmering add baby clams, crab, lobster, cream and dry white wine. Bring Back to a simmer and serve.