Shellfish Chowder

Makes 4 servings

Lynn Collins

Very rich and creamy. This is one of our Christmas eve favorites!

ingredients

5 Bacon slices, finely chopped
2 boiling Potatoes, cut into 1/4 inch dice (about 1 1/2 cups)
1/2 cup finely chopped Shallots (2 large)
1/4 cup bottle Clam Juice or Chicken broth
2 1/2 cups whole Milk
1/8 tsp Cayenne Pepper
1/4 lb Shrimp, shelled, deveined and cut into 1/2" pieces
1/2 lb Sea Scallops, quartered and tough muscle removed from side of each if necessary
1 tsp Salt
1/2 lb shelled, cooked Lobster meat, cut into 1/2 inch thick peices or 1/2 lb Crabmeat
2 tbsp Cilantro, fresh-chopped
2 tbsp Chives, fresh-chopped

1
Cook bacon in a 5 quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 1 tbsp fat from pot and stir in potatoes, shallots and clam juice. Simmer covered, until potatoes are tender and most of liquid is evaporated, about 8 minutes. Stir in milk and cayenne pepper and return to gentle simmer.
2
Add shrimp, scallops and salt and simmer, stirring occasionally until shellfish is just cooked through, 3-5 minutes. Stir in lobster and half of herbs and simmer 1 minute. Serve chowder topped with bacon and remaining herbs.

Source: Lynn Collins