Any and all the seafood you can find - clams, crab, prawns, salad shrimp, scallops, baby squid, octopus, fresh fish filets. We tend to go heavy on the crab making the end product more solid than liquid.
For our test pot we used 1 dungeness crab, 2 pounds king crab meat, 1 pound salad shrimp, 1/2 pound spot prawns, 1 pound tiger prawns, 1/2 pound scallops, 1 pound halibut, and 1 large rockfish in addition to the clams and smoked salmon listed below.
2 tbsp butter or margarine
1/2 cup diced onion
2-diced garlic cloves
Celery
1/2 cup Bacon Bits or leftover bacon
Chunked potatoes (optional)
1/4 pound smoked salmon
16 oz. can clams or fresh
1 tsp Mrs. Dash (seasoning)
1/4 cup dried seaweed (4 sheets chopped Hoshi Nori sushi wrap)
2 tbsp oyster sauce
1 cup dried shitake mushrooms or fresh
2 oz. feta cheese
1 can evaporated or 1 cup dried milk
2 oz. cream cheese per person
Fresh chives
In a medium bowl mash and mix cream cheese, feta cheese and milk until smooth, set aside. Sauté onions, garlic, celery and bacon in butter in a 5 quart pot. If you are going to add potatoes, baby squid or octopus, now is the time, with enough water to cover. Bring to a gentle boil until potatoes are tender. Pour in clams and their juice. Add seasonings, Mrs. Dash, smoked salmon, oyster sauce, seaweed and dried Shitake mushrooms. Bring back to a gentle boil. Add cheese and milk mixture. Bring back to a gentle boil.
Smell and taste. Adjust seasonings. Add remaining seafood except the filet chunks. Bring back a to gentle boil then add the rockfish and/or halibut chunks, poach until done (about 3-5 minutes after bringing it back to a gentle boil). Sprinkle snipped chives all over top, serve family style, center of the table with a ladle.
Serve with fresh grated Parmesan Cheese, Lavosh and a Smile!
Whale's Eye Lodge