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:
- Shell the lobster, save any juices and the shells. Cut meat into bite size pieces.
- 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.
- 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.
- In a Dutch oven (or larger stock pot) start cooking the bacon over a medium heat.
- Once the bacon has started to get a bit crispy add the butter, onion, celery, salt, paprika and cayenne.
- Stirring occasionally sauté the celery and onion until they start to soften (about 5 minutes), add the flour and cook for 1 minute.
- Add the reserved stock (from the lobster shells) and the clam juice. Scrape any brown bits from the bottom of the pan.
- Add the potatoes, bring to a boil. Reduce the heat and simmer, stirring occasionally until the potatoes are tender (about 15 minutes).
- Add the scallops, salmon, haddock, lobster and clams (include the juice from the can).
- Bring to a boil. Reduce heat and simmer for about 5 minutes.
- Stir in cream and milk, salt and pepper to taste.
- Warm over a very low heat 4-5 minutes.
- Once the cream/milk has been added don’t allow the chowder to come to a boil it will cause the chowder to curdle.
- The chowder can be cooled and refrigerated for 2 days in an air-tight container.
- Warm it up slowly over a low heat.