Dice the onion, carrot, and celery.

Slice the mushroom.

Melt butter in a large pot over medium heat.

Saute the diced onion, carrot, and celery in butter until softened.

Add the sliced mushroom and continue to saute until softened.

Reduce heat to low.

Add flour to the pot and stir until it is fully absorbed by the butter and vegetables, creating a roux.

Add the canned baby clams (with juice), shrimp (with juice), and crab (with juice) to the pot.

Pour in the skim milk or 2% low-fat milk.

Stir to combine all ingredients.

Increase the heat to medium and bring the chowder up to serving temperature, stirring occasionally.

Continue to heat until the chowder thickens to your desired consistency.

Do not let the chowder boil.

Once the chowder has thickened and is just below boiling point, add the lemon pepper and stir to combine.

Garnish each bowl with fresh chopped parsley.

Serve hot with garlic toast or oyster crackers.