You could use any combination of seafood you like, flake fish as well…this one, as aforementioned, was a freezer special and so had lobster, scallops, clams, shrimp and quahogs, as well as two litres of last seasons lobster stock. Smokey bacon and sliced potatoes finished the chowder, enjoyed with buttered sourdough bread and a light salad. Yum!
8 slices bacon, cut into lardons
2 Tbsp butter
2 onions, diced
8 cups fish stock
2 lbs potatoes, peeled, halved and sliced
1 cup cooked lobster meat
2 cans baby clams, drained and rinsed
2 lbs scallops
2 lbs peeled shrimp
2 cups cream
Parsley garnish (optional)
Over medium heat fry bacon lardons until crisp, remove from pot.
Saute onions in rendered bacon fat and butter until soft, about ten minutes, add stock and bring to the boil. Add potatoes and all your fish, reduce heat and gently simmer until fish is cooked, about ten minutes.
Add cream, season with salt and pepper, return bacon to pot, garnish with parsley if you like and enjoy!