Are you drooling yet? This is my favorite soup which I make every summer after our families Father’s Day clam bake! This is a great way to use up the leftover seafood and corn. Here’s the recipe for the Clam Bake.
I add a little 1920 Portuguese brandy to the broth for an added kick. Serve with an extra shot of brandy to drizzle into the chowder. The flavor is intense, rich and creamy. You’ll never through out that day old lobster again!
Lobster shells from 3 lobsters
Meat from 1 lobster (or 1-2 cups) chopped into small pieces
1 pound shelled shrimp (raw or cooked)
1 pound little neck clams (with or without shell)
1 pound mussels (with or without shell)
2 cups of corn kernels
2 tbsp of Brandy (I used 1920 Portuguese Brandy)
2 cups fish or chicken stock
1 small onion (finely minced)
1 celery stalk (finely minced)
4 tbsp butter
1 tsp paprika
1 tsp pepper
2 tsp salt
1/2 cup of flour
2 cups of light cream
1/2 gallon of whole or light milk
Lemon wedges for garnish
Parsley for garnish
In a medium pan, place the lobster shells in the stock and milk and cook on medium heat for about 10 minutes. This will infuse the stock with the lobster. Strain the broth, remove shells and discard shells.
In a large stock pot, saute the onion, and celery in the butter until translucent. Add the flour, and stir until the flour has melted into the butter. Add the seafood, corn, milk broth and remaining ingredients except the cream, brandy, and lobster pieces and stir on low heat. Cook on low for a few minutes.
Cover and continue cooking for 15 minutes on low heat or until thickened. Add the cream, lobster pieces and brandy. Simmer on low heat for another 10 minutes stirring gently. Taste and add more salt and pepper if desired. Note: If you want a thicker chowder milk a little flour with milk in a small bowl and add to the chowder. Cook for a few minutes until thicker.
Serve garnished with lemon wedges and parsley.