Sunday, February 22, 2009

Seafood Chowder

I created this chowder to use the leftover lobster from our Valentines Day dinner. I was hoping for something delicious and creamy like the chowder I ate back in college at Splash Cafe in Pismo Beach, but, um, low cal and cream free (yeah right). It turned out less creamy and more smoky, but it was still pretty good, and a great way to use the leftovers. This recipe made enough for two for dinner, lunch leftovers, and a freezer container for another night.

Lobster and Clam Seafood Chowder
1 yellow onion, diced
2 ribs celery, sliced
6-7 fingerling potatoes, cubed
1 bay leaf
1 tsp italian seasoning
2 packages cooked clams
1/2 cup shelled and chopped lobster
1 12 oz can chicken stock
1 8 oz bottle clam juice
4 cups lowfat or nonfat milk
1/2 cup flour

Sautee onion and celery in olive oil in the bottom of a large pot. When the onion is beginning to carmelize and the celery is soft, add chicken stock, clam juice italian seasoning and bay leaf to the pot, then add the cubed potatoes and simmer until they begin to soften. Whisk together the milk and flour in a separate bowl and add to the pot. When the chowder is fully heated and begins to bubble add the clams and lobster. Simmer for a few more minutes and then serve! We topped ours with green onions and tobasco sauce. Not dreamy, creamy, Splash! Chowder, but a nice warm dinner on a cold night nevertheless.

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