1poundred potatoes(peeled, cut into ½-inch pieces)
5ouncesshrimps(peeled, deveined & cut into ½-inch pieces)
5ouncescod(cut into ½-inch pieces)
5ouncessea scallops(cut into ½-inch pieces)
Salt
Ground black pepper
Celery leaves(optional for garnish)
Instructions
For the canned clams, separate the juice and clams with a sieve into 2 medium bowls. Set aside.
In a large pot over medium high heat, melt the butter. Add onion and celery. Cook until softened, about 8 minutes, stirring often. Add garlic and cook for another minute. Stir in the flour and cook for 1 minute. Slowly add the clam juice while stirring. Add stock, heavy cream and bay leaf. Bring to a simmer, stirring consistently. Add potatoes and bring back to a simmer. Reduce to medium-low heat, cook until potatoes are fork tender, about 25 minutes, stirring often to prevent burning.
Turn the heat up to medium. Add shrimps, cod, and scallops to the soup. Cook until the seafood is just cooked through, about 3 - 4 minutes. Add clams and cook for 1 more minute. Season with salt and pepper. Top with celery leaves if using. Serve immediately with baguette.
Notes
I got about 1 1/3 cups clam juice from the 2 cans of clams. It's ok if you got a bit less or more. It won't change the result much.
I used Imagine seafood stock, which is made with codfish. If you can find seafood stock, use that. If not, chicken stock works as well.
You can substitute sea scallops with bay scallops.