Seafood Chowder with Lobster

newengland.com

Margaret Ann

Newicks

3 small (1 pound each or less) lobsters (also called “chicken” lobsters)

4 cups plus ½ cup lobster cooking water

3 cups diced red potatoes, skins on (cut into ¼-inch cubes)

4 strips thick-cut bacon, diced

4 tablespoons salted butter

1 medium-size onion, cut into ¼-inch cubes

2 ribs celery, cut into ¼-inch cubes

¼ cup all-purpose flour

½ cup bottled clam juice

2 cups light cream

1 pound bay scallops

1 pound chopped fresh clam meat, with juices

1½ pounds haddock filet, skinned and cut into 1-inch pieces

1 pound small (51 to 60 or 61 to 70 count) shrimp

1 cup milk

1 teaspoon kosher salt

Freshly ground white or black pepper, to taste

Garnish: chopped fresh parsley or paprika

Directions at newengland.com

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