Shellfish Chowder

Name: Shellfish Chowder
Ingredients: 5 bacon slices, finely chopped; 2 boiling potatoes (3/4 lb total), cut into 1/4-inch dice (1 1/2 cups); 1/2 cup finely chopped shallots (2 large); 3/4 cup bottled clam juice; 2 1/2 cups whole milk; 1/8 teaspoon cayenne; 1/4 lb shrimp, shelled, deveined, and cut into 1/2-inch pieces; 1/2 lb sea scallops, quartered and tough muscle removed from side of each if necessary; 1 teaspoon salt; 1/2 lb shelled cooked lobster meat, cut into 1/2-inch-thick pieces, or 1/2 lb lump crabmeat, picked over; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh chives

12 ingredients

8 steps

Ingredients

5 bacon slices, finely chopped
2 boiling potatoes (3/4 lb total), cut into 1/4-inch dice (1 1/2 cups)
1/2 cup finely chopped shallots (2 large)
3/4 cup bottled clam juice
2 1/2 cups whole milk
1/8 teaspoon cayenne
1/4 lb shrimp, shelled, deveined, and cut into 1/2-inch pieces
1/2 lb sea scallops, quartered and tough muscle removed from side of each if necessary
1 teaspoon salt
1/2 lb shelled cooked lobster meat, cut into 1/2-inch-thick pieces, or 1/2 lb lump crabmeat, picked over
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives

Directions

1

Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes.
2

Transfer bacon with a slotted spoon to paper towels to drain.
3

Pour off all but 1 tablespoon fat from pot and stir in potatoes, shallots, and clam juice.
4

Simmer, covered, until potatoes are tender and most of liquid is evaporated, about 8 minutes.
5

Stir in milk and cayenne and return just to a simmer.
6

Add shrimp, scallops, and salt and simmer, stirring occasionally, until shellfish is just cooked through, 3 to 5 minutes.
7

Stir in lobster and half of herbs and simmer 1 minute.
8

Serve chowder topped with bacon and remaining herbs.