In a medium-sized saucepan, melt butter. Add all the seafood and saute
until firm but tender. Add the onion salt and pepper. Transfer the seafood
to a soup pot and add the cream and vermouth. Let simmer, stirring
occassionally until ready to serve. Serves 4-6.
From: Recipes from Maine with Love
Posted to recipelu-digest Volume 01 Number 548 by Sandy
<sandysno@pctech.net> on Jan 17, 1998
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