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.