Shellfish Chowder

5 bacon slices, finely chopped

2 boiling potatoes (3/4 lb total) cut into ¼ inch dice (1 ½ cup)

½ cup finely chopped shallots (2 large)

¾ cup bottled clam juice

2 ½ cups whole milk

1/8 tsp cayenne

¼ lb shrimp, shelled & deveined & cup into ½ inch pieces

½ lb sea scallops, quartered

1 tsp salt

½ lb lump crabmeat or ½ lb cooked lobster meat, cut into ½ inch thick pieces

2 Tbls chopped fresh cilantro

2 Tbls chopped fresh chives

1. Cook bacon in a 5 quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 1 Tbls fat from pot and stir in potatoes, shallots & clam juice. Simmer covered until potatoes are tender & most of liquid is evaporated, about 8 minutes. Stir in milk & cayenne & return just to a simmer.

2. Add shrimp, scallops and salt and simmer, stirring occasionally, until shellfish is just cooked through, 3 to 5 minutes. Stir in crab meat and half of herbs and simmer 1 minute. Serve chowder topped with bacon & remaining herbs.

3. Four main course – Six first course servings.