Maine Seafood Chowder with Shrimp, Scallops, and Lobster Stock (for 2)


Jay’s version of the quintessential Maine seafood chowder calls for an abundance of scallops and shrimp simmered in a caldron of made-from-scratch lobster stock, along with potatoes, onion, garlic, celery, carrots, fresh parsley, and thyme, all slow-cooked together until luscious and luxurious. At the finish – a lesson learned from working on Cape Cod in his youth – Jay stirs in light cream and dry sherry. Oyster crackers included.    

“A rich, flavorful, thick-with-ingredients chowder is a Mainer’s birthright, or at least ought to be. I am convinced that in all likelihood, chowder was the first dish concocted in Maine (by non-natives), very likely by European fishermen who brought codfish caught and salted on the Grand Banks ashore to dry in Maine fishing stations along the coast. I’ll bet anything that they were not roasting beef and baking apple pie.” – Excerpt from “The Art of Making Traditional Maine Chowder,” Bangor Daily News.

*Traditional Mainers would include salt pork or bacon in the chowder, but we’re skipping it.


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