Saffron Corn Clam Lobster Chowder

Ah, Leftovers in the summer.

Heres a great soup to make from the remnants of a typical summer lobster dinner.

Saute an onion in a bit of oil. Sprinkle with saffron.

Add new red potatoes quartered and a bit of butter.

Add chopped up cold, cooked lobster meat (1 cup)

Add one can of chopped clams with liquid

Add one bunch of chopped parsley (1/2 cup)

Saute all of that a bit, till onions are transparent. then add some water (about 2 cups) and a big dollop of seafood bouillon and let cook for a few more minutes. Then add some milk ( about 2 cups), reduce heat and let cook for about 5 minutes.

Then take about 2 cups of liquid to a bowl and add 1/2 cup flour and with risk create a roux- then return that to the main pot and whisk until all lumps are gone. Reduce the heat and let cook on low for a bit- not too long.

taste and correct seasoning - bit of Himalayan pink salt and cracked black pepper.

Yum!