1 C. Butter
1/3 C. Chopped Celery
1/3 C. chopped Onion
1 Bay Leaf
Pinch Italian Seasoning
1/2 pinch dried Tarragon
1/2 pinch Celery Seed
4 drops Tabasco
3 T. Clam Juice
1/3 C. Flour
2 T. Sherry
1 qt. Half & Half
1 lb. Seafood
1 – 1 1/2 T. Salt

Melt butter in pan. Add celery, onion and bay leaf, cooking on medium low until vegetables are soft but not brown. Add herbs, Tabasco, clam juice (or fish stock) and flour. Stir continuously, cooking over medium heat to form roux; add sherry. In double boiler heat half and half until hot, stir in roux. Add raw seafood and salt to taste. Heat until thickened and seafood is cooked.