West Coast Seafood Chowder with Lemon and Dill Dumplings

Seafood Chowder: In a medium pot bring to a simmer the white wine, 2 cups of the chicken stock, water, garlic, salt and pepper. Once simmering adds clams and cover for 2 minutes or until the clams steam open. Remove from heat and remove the clam meat from the shells, discard the shells and reserve the liquid. In large Dutch Over sauté diced red onion and diced bacon in olive oil and butter over medium heat. When cooked but not browned or crispy, remove onion and bacon from pot about 5 minutes. Remove pot from heat and stir in flour to make a thick paste (roux). Return to low heat and very slowly add milk, the remaining chicken stock and liquid from the clams stirring constantly with a whisk to remove all lumps and make the chowder base very smooth. Continue to simmer on a low heat. Cut the potatoes into bite sized pieces leaving the skins on and add to the stock, add the cooked bacon and onions and simmer on a low heat for 20 minutes. Cut the salmon, smoked salmon, halibut and sole into bite sized pieces and add to stock. Simmer for 10 minutes. Add the peeled prawns, scallops and clams and bring to a simmer for 10 minutes. Prepare the Dumplings: In bowl, whisk together flour, parsley, baking powder, salt, dill and lemon zest. Using pastry blender or 2 knives cut in butter to the flour until it resembles coarse crumbs. Using a fork, stir in enough milk to make sticky spoonable dough. Using a large spoon, drop spoonfuls of the batter onto simmering chowder leaving space around each Dumpling. Cover and cook, without lifting lid, for 20 minutes or until dumplings are no longer doughy underneath. Garnish Chowder with lemon peel swirls and fresh dill. Serve in a large dutch oven or tureen in the center of the table ?family style?; allowing guests to help themselves.

Additional information : Contest recipe category: Fish and Shellfish

Source : kaye broens