The Maine Diner's Seafood Chowder

... abandon your diet for this scrumptious dish!!!

Provided by Len Dalton

1 Maine lobster
1/2 pound Maine steaming clams
1/2 lb shrimp (26-30 count)
1/2 lb scallops
1 can can (10 oz) baby clams
1/4 lb butter
2 cups light cream
2 cups milk
l/4 cup dried parsley flakes
1T paprika
2 medium potatoes
4oz salt pork
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 lobster and set aside. In the same liquid, cook the steamers until they open. Remove the steamers and set aside. Using the same liquid again, cook the scallops and shrimp until cooked through.  Leave in pot with broth.

Split open the lobster and pick out the meat. Break the meat into bite sized pieces and return to the pot. Add the baby clams (with juice), butter, cream, milk, parsley and paprika.

Remove steamers from 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 until tender.  Drain and add to pot.

In a frying pan, saute 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 and serve in soup bowels with oyster crackers.

Provided by Len Dalton -

January 24, 1999

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