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Shellfish Chowder




Source of Recipe


From Maine Workshops Kitchens (Where Jim goes in the summer)






Recipe Introduction


A good chowder for left over lobster - yeah right - there is ever left over lobster!





List of Ingredients



• 5 bacon strips (finely choppped)
  
• 2 boiling potatoes cut into 1/4 inch dice (about 1 1/2 cups)
  
• 1/2 cup finely chopped shallots (about 2 large shallots)
  
• 3/4 cup bottled clam juice
  
• 2 1/2 cups WHOLE milk
  
• 1/8 tsp cayenne
  
• 1/4 lb shrimp, shelled, deveined and cut into 1/2 in pieces.
  
• 1/2 lbs sea scallops quartered and tough muscle rmoved from side of each if necessary.
  
• 1 tsp salt
  
• 1/2 lbs shelled cooked lobster meat, cut into 1/2 in thick pieces or 1/2 lb lump crabmeat.
  
• 2 Tbsp chopped fresh cilantro
  
• 2 Tbsp chopped fresh chives.
  






Instructions



1. Cook the bacon in a 5 qt heavy pot over moderate heat - stir occasionally until crisp about 5 minutes.
   
2. Transfer the bacon with a slotted spoon to a paper towel to drain.
   
3. Pour off all but 1 Tbsp of fat from the pot and stir in the potatoes, shallots and clam juice.
   
4. Simmer covered until the potatoes are tender and most of the liquid is evaporated - about 8 minutes.
   
5. Stir int eh mil and cayenne and return - just enough time to simmer.
   
6. Add shrimp, scallops and salt and simmer - stir occasionally until the shellfish are cooked through - 3 to 5 mintues.
   
7. Stir in the lobster (or crab meat) and half of the herbs and simmer for one minute - stirring.
   
8. Serve chowder topped with crumbled bacon and the remaining herbs on top.