Ingredients
5
bacon slices, finely chopped 2 boiling potatoes (3/4 lb total), cut into 1/4-inch dice (1 1/2 cups) 1/2 cup finely chopped shallots (2 large) 3/4 cup bottled clam juice 2 1/2 cups whole milk 1/8 tsp cayenne 1/4 lb shrimp, shelled, deveined, and cut into 1/2-inch pieces 1/2 lb sea scallops, quartered and tough muscle removed from side of each if necessary 1 tsp salt 1/2 lb shelled cooked lobster meat, cut into 1/2-inch-thick pieces, or 1/2 lb lump crabmeat, picked over 2 tbsp chopped fresh cilantro 2 tbsp chopped fresh chives
Directions
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 tablespoon fat from pot and stir in potatoes, shallots, and clam juice. Simmer, covered, until potatoes are tender and most of liquid is evaporated, about 8 minutes. Stir in milk and cayenne and return just to a simmer. Add shrimp, scallops, and salt and simmer, stirring occasionally, until shellfish is just cooked through, 3 to 5 minutes. Stir in lobster and half of herbs and simmer 1 minute. Serve chowder topped with bacon and remaining herbs.
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