Abalone Chowder

Ingredients
Chowder Base
1 lb fresh abalone steaks, ground or finely chopped
¼ cup butter mixed with 2 tbsp oil
½ cup leeks, thinly sliced
½ cup onions, chopped
½ cup green peppers, chopped
¼ cup celery, chopped
½ pint fish stock or clam juice
2 cups diced potatoes
Salt and pepper to taste

Cream Sauce
¼ cup butter
½ cup flour
Salt to taste
Pinch of nutmeg
Pinch of cayenne pepper
1 pint half & half (heated)
¼ cup sherry
1 red onion, finely chopped

Directions:
1. Sauté the Vegetables
In a large pot (1-gallon size), heat the butter and oil mixture over medium heat. Add leeks, onions, green peppers, celery, and sauté until lightly browned.

2. Add Abalone & Simmer
Stir in the chopped abalone and clam juice or fish stock. Bring to a gentle boil. Add the diced potatoes, reduce heat, and let the chowder simmer while you prepare the cream sauce.

3. Make the Cream Sauce
In a separate saucepan, melt ¼ cup butter. Stir in the flour to make a roux. Season with salt, nutmeg, and cayenne pepper. Let simmer for 2 minutes, then gradually whisk in the heated half & half. Stir constantly until smooth and thickened. Add the sherry and mix well.

4. Combine & Finish
Pour the cream sauce into the simmering chowder. Stir well and bring to a quick boil. Once everything is well combined and heated through, remove from heat.

5. Serve
Ladle into bowls and serve hot with chunks of fresh sourdough bread.