2 tbsp. butter
2 tbsp. chopped onion
1 tbsp. chopped celery
1 tbsp. fresh chopped parsley
1 tsp. finely chopped green pepper
1 tsp. finely chopped pimiento
Pepper
1 tbsp. flour
1 lb. abalone, pounded, sliced, and minced
4 c. hot veal or chicken stock
Sm. pinch cayenne
Salt and pepper
1 c. raw diced potato
1/2 c. heavy cream

In a deep saucepan melt the butter. Add all the vegetables and cook slowly until soft. Stir in flour and cook and stir until bubbly. Add the abalone and stir in the hot stock. Cook and stir gently until slightly thickened. Add the cayenne, and salt and pepper to taste. Cover and gently simmer for an hour.

Add potatoes and cook until barely soft, about 15 minutes. Just before serving, blend in cream. If using canned abalone for the chowder, drain the juice into the pan with the stock. As the canned abalone is already cooked, it should be cooked no more. Chop it and add when the potatoes are soft, letting it just heat through.