Maine Diner Seafood Chowder

Every time we go to Wells, ME, we have to stop in at the Maine Diner. They have such things as Crabs Benedict, Lobster Pie, and the BEST seafood chowder I have ever tasted. Thankfully they are not secretive about their recipe. It takes some time and effort, but well worth it. You are more likely to have the best results if you live somewhat near the coast and have access to the seafood required.

1 Maine lobster (about 1 lb.)

1/2 lb. Maine steaming clams (soft shelled steamers)

1/2 lb. shrimp (26 - 30 count) (I use Maine shrimp)

1/2 lb. scallops (I used bay scallops, but I think at the diner they use sea scallops)

1 can (10 oz.) baby clams

1/4 lb. butter

2 C. light cream

2 C. milk

1/4 C. dried parsley flakes (I used a little less than this of fresh flat leaf)

1 T. paprika

2 medium potatoes

4 oz. salt pork (you can use bacon, but the salt pork is more traditional)

1 medium onion, diced fine

Salt and pepper to taste

Oyster crackers, for serving

In 1 1/2 quarts of water, boil the lobster for 15 minutes in a pot with a lid. Remove the lobster and set aside. In the same liquid, cook the steamers until they open. Remove the steamers and set aside. Using the same liquid once again, cook the scallops and shrimp until cooked through. Leave in the pot with the broth.

Split open the lobster and pick out the meat. Break the meat into bite-sized pieces and return it to the pot. Clean the tomalley out of the lobster cavity and add it to the pot. Add the canned baby clams (with their juice), butter, cream, milk parsley and paprika.

Remove the steamers from their shells, pick off the neck sheath, and add to the pot. Keep warm but do not boil.

Peel and dice the potatoes. In a separate pot, cook them in boiling water just until tender. Drain and add to the pot.

In a frying pan, sauté the salt pork until rendered. Add the onions and cook until tender. Add the entire contents of the pan to the pot.

Simmer the pot on low heat until hot. Add salt and pepper to taste. Serve the chowder in soup bowls with oyster crackers.

This recipe said it served four, but I would say a little more. It almost filled up my 7.25 quart pan.