Maidstone Club Chowder Golfer's Stew

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This recipe was in golf magazine (9/09). it is from the maidstone club in long island, best known for its links-style golf course. when players return to the clubhouse after a round, they're likely to enjoy something nearly as renowned: the maidstone chowder. members are understandably proud of the dish, whose rich chunks of monkfish, clams and rock shrimp evoke the historic fishing culture of the region.

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Steps

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Place butter in a pot with onion , celery , bacon and thyme.

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Cook for 20 minutes on medium heat.

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Add fish , clams and shrimp.

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Add all seasonings and cook for 15 minutes , thickening with the flour.

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Add the heavy cream and cooked potatoes and bring to a boil.

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Add salt , pepper and lemon juice to taste.

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Ingredients

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fish, clams, rock shrimp, bacon, celery, onion, dill, thyme, paprika, bay leaf, cayenne pepper, lea & perrins worcestershire sauce, tabasco sauce, sherry wine, potatoes, all-purpose flour, butter, heavy cream, lemon, salt and pepper