Sauté minced shallots in butter until soft.

Add the flour and stir with whisk for 5 minutes on low heat, set aside.

Bring one quart of water to a boil and add chicken base, clams, crab, shrimp and whole pieces of salmon and cod.

Return to boil, lower heat and simmer for 5 minutes.

Strain the stock, reserving the seafood.

Stir the shallot mixture into the stock.

Add the heavy cream and half and half to the stock, bring to a simmer on low heat and cook until thickened, about 5 minutes.

Chunk the salmon and cod and add all of the seafood back into the soup pot.

Add the sherry and heat through, no more than 3 minutes.