Seafood Chowder Recipe

Serves 8 (or 4 hungry Maritimers)

Ingredients:

• 1 or 2 – 1.5lb market lobster (fresh cooked are the best)
• 1lb fresh scallops (can be frozen but let them thaw overnight in fridge before cooking) cut in half
• fresh haddock or halibut fillets (about ½ lb) cut into 1” cubes
• fresh salmon fillet (about ½ lb) skin removed cut into 1” cubes.
• 2-3 strips of bacon chopped into 1/2‘ pieces
• 1 142 g can of baby clams
• 2 bottles clam juice
• 2/3 cup of dry white wine
• 2/3 cup water
• 2-3 potatoes peeled and cut into ¾” cubes
• 1 large onion chopped
• 2 celery ribs finely sliced
• 3 tablespoons of butter
• 3 tablespoons of flour
• ½ teaspoon of paprika
• ½ teaspoon of salt
• ¼ teaspoon of cayenne pepper
• ½ teaspoon Worcestershire sauce
• 2 cups of 5% cream (or heavier if preferred)
• 2 cups of 2% milk
• More milk or cream can be added if wanted, you can vary the ratio of milk/cream to make it your own.

(Note: the type and amounts of seafood can be changed for personal preference)

Directions:

1. Shell the lobster, save any juices and the shells. Cut meat into bite size pieces.
2. Put the shells (and any reserved juice) In a pot large enough to hold them, add the white wine and water and simmer for about 10 minutes. Strain the stock into a bowl for later, lobster shells and bits can be tossed.
3. At this point I recommend measuring/ chopping/prepping all the ingredients, from here through the rest of the recipe I’m assuming everything is cubed chopped etc. and ready to be added.
4. In a Dutch oven (or larger stock pot) start cooking the bacon over a medium heat.
5. Once the bacon has started to get a bit crispy add the butter, onion, celery, salt, paprika and cayenne.
6. Stirring occasionally sauté the celery and onion until they start to soften (about 5 minutes), add the flour and cook for 1 minute.
7. Add the reserved stock (from the lobster shells) and the clam juice. Scrape any brown bits from the bottom of the pan.
8. Add the potatoes, bring to a boil. Reduce the heat and simmer, stirring occasionally until the potatoes are tender (about 15 minutes).
9. Add the scallops, salmon, haddock, lobster and clams (include the juice from the can).
10. Bring to a boil. Reduce heat and simmer for about 5 minutes.
11. Stir in cream and milk, salt and pepper to taste.
12. Warm over a very low heat 4-5 minutes.
13. Once the cream/milk has been added don’t allow the chowder to come to a boil it will cause the chowder to curdle.
14. The chowder can be cooled and refrigerated for 2 days in an air-tight container.
15. Warm it up slowly over a low heat.