Easy recipe Nova Scotia seafood chowder and tea biscuits

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three hundredg/ten½oz plain flourabout one tsp baking powder½ tsp bicarbonate of soda½ tsp saltabout one tbsp sugarabout seventy-fiveg/threeoz butterabout one-about two tsp vinegarabout one medium free-range eggabout one hundred and seventy-five-about two hundredml/six-about sevenfl oz full-fat milkabout seventy-fiveg/threeoz celeryabout seventy-fiveg/threeoz carrots½ onionabout two potatoesabout one garlicabout one tsp salt¼ tsp sugar¼ tsp vinegar½ tsp dried parsleyabout four drops Tabascoone hundred and teng/about fouroz fresh skinless haddockone hundred and teng/about fouroz (shelled weight) fresh scallopsone hundred and teng/about fouroz (shelled weight) king prawnsone hundred and teng/about fouroz fresh musselsabout one x about two hundred and eightyg/tenoz can clamsone hundred and fiftyml/fivefl oz full-fat milkabout one tbsp plain flour (Recipes by ingridients flour) or cornflourone hundred and fiftyml/fivefl oz single creamknob of butterfreshly ground black pepper about four sprigs flatleaf parsleypinch paprika. Nova Scotia seafood (Recipes by ingridients seafood) chowder and tea biscuits. Make a meal out of soup with this creamy seafood (Recipes by ingridients seafood) chowder served with freshly baked scone-like tea biscuits.