Recipe: Maine Lobster Chowder

(serves 8)

Ingredients

* 1 lb. pancetta or double cut bacon, cut into strips
* 1 Tbsp. unsalted butter
* 1 medium yellow onion, diced
* 1 medium leek, trimmed and chopped
* ½ cup dry white wine
* 1 Tbsp. sweet vermouth
* 2 garlic cloves, minced
* 6 sprigs fresh thyme
* 1 bay leaf
* ½ tsp. ground black pepper
* ¼ tsp. cayenne pepper
* 1 tsp. Worcestershire sauce
* 1 cup clam juice
* 1 pint chicken broth
* 1 quart seafood stock
* 10 Yukon gold potatoes, peeled and chopped small
* 1 cup half and half
* 1½ tsp. salt
* 1 Tbsp. chopped fresh flat leaf parsley
* 1 lb. chilled cooked Maine Lobster meat, chopped

Method

1. In large stock pot, cook pancetta, butter, and onions until onions are soft and pancetta fat is rendered and begins to curl.
2. Stir in leeks and increase heat to high. Cook 1 minute
3. Add white wine and stir well, scraping bottom of pan, into onion mix. Reduce by half.
4. Add sweet vermouth, garlic, thyme, bay leaf, black pepper, cayenne pepper, and Worcestershire sauce, and stir once. Reduce heat to low.
5. Pour in clam juice, chicken broth, seafood stock, and potatoes. Cook uncovered over the low heat 30 minutes.
6. Add half and half, chopped parsley, and Maine Lobster meat and cook an additional 30 minutes.
7. Adjust seasoning to taste.