Shellfish Chowder
Shellfish Chowder
This luscious Chowder features three of Maine’s favored shellfish—lobster, jonah crab and dayboat scallops. The recipe is shared by Karen Watterson of “Sweet on Maine” in Yarmouth, and it’s featured in the Maine Fishermen’s Association cookbook, Catch.
Recipe provided by
Karen Watterson
Ingredients
- 3 fully cooked Maine lobsters, neat picked and cut into chunks (or ½ pound frozen)
Shop - ½ pound Maine scallops, quarteredShop
- ½ pound fresh jonah crabmeatShop
- 1 qt seafood stock
- ¼ pound unsalted butter
- 1 cup peeled and cied carrots
- ½ cup diced yellow onion
- 1 leek, halved and thinly sliced
- 1 cup diced red or white potatoes
- ½ cup corn kernels (fresh or frozen)
- ¼ cup all-purpose flour
- 1 ⅓ tablespoons heavy cream (optional)
- ¼ cup chopped parsley
- Generous pinch of Aleppo pepper
- Maine sea salt and black pepper to taste
- Serves:
Directions
In a large heavy-bottomed pot, melt the butter. Add the carrots, onion, leek, potatoes and corn, and saute over medium-low heat stirring occasionally until the potatoes are barely cooked. Reduce the heat to low, add the flour and cook, stirring often, for three minutes. Add the seafood stock and bring to a boil. Add the scallops, reduce heat and simmer uncovered until almost cooked through. About five minutes. Add lobster and crabmeat and continue to cook on low until scallops are done and lobster and crab is warmed. Add heavy cream and Aleppo pepper if desired and parsley. Salt and pepper to tasett, serve immediately.
