Seafood Chowder

This recipe is from Dysart's Restaurant in Bangor.

• 4 ounces Maine lobster
• 4 ounces Maine scallops
• 4 ounces Maine shrimp
• 1/2 pound haddock
• 4 ounces Maine clams
• 2 medium potatoes, diced
• 1 medium onion, diced fine
• 1/4 cup butter
• 5 cups half & half
• salt and pepper to taste
• 2 tablespoons fishbase (optional)

1. Steam the lobster.
2. In 3 cups of salted water, cook the haddock, scallops, and shrimp. Leave these in the pot with the stock.
3. Pick lobster meat and add to the pot.
4. Add baby clams (with juice), butter, half & half, salt, and pepper.
5. In another pan, boil the potatoes in water until just tender.
6. Remove the potatoes and add to the other pot of ingredients.
7. Add onions and cook until tender.

Simmer pot on low until hot.

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