clam chowder

Fresh lobster and clams can be substituted for the canned ingredients in this recipe if desired.

• 1 can lobster

• 1 can clams

• 4 strips bacon

• 1 clove garlic

• 1 medium Russet potato

• 1 C dry white wine

• 1 tsp salt

• 1/8 tsp pepper

• 1/2 tsp thyme

• 1 shake Italian seasoning

• 1 can cream style corn

• 3 C milk

• 1 C half & half

• 1/2 C green onions

• 2 tbsp parsley

1. Fry the bacon until crisp and then crumble.

2. Prepare all the ingredients. Mince the garlic. Dice the potato. Chop the green onions and parsley. Chop the sea foods (clams and lobster) into serving size pieces as well. Reserve the liquid from the sea food. If using fresh prepared sea food, reserve liquid and/or drippings from preparation.

3. Add the potato, lobster and clams, crumbled bacon, the seafood liquid, dry white wine, salt, pepper, thyme, and Italian seasoning to a large pot.

4. Bring the ingredients to a boil over medium-high heat, stirring frequently. Once the liquid has heated, cover and simmer slowly over medium-low heat for 20 minutes.

5. Add the can of cream corn, milk, half & half, green onions, and parsley.

6. Heat the chowder slowly to a simmer over low or medium-low heat. Do not boil. Stir regularly. Simmer to combine flavors for approximately 20 minutes.

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