Nancy Linehan's Seafood Chowder

• 2 lobsters, 1 1/4 pounds each
• 4 bay leaves
• 3 large onions, diced
• 8 large red potatoes (about 4 pounds), peeled and cut in 3/4-inch dice
• 1 tablespoon kosher salt, plus more to taste
• 2 pints fresh or frozen minced clams, drained, liquid reserved
• 1 cup bottled clam juice
• 2 pounds skinned haddock, cut into 3-inch pieces
• 1 pound bay scallops
• 8 cups whole milk
• 2 cups heavy cream
• Freshly ground white pepper to taste

1. In a large pot, bring 6 quarts of water to a boil over high heat.
2. Place lobsters headfirst into the pot, cover and cook for 10 minutes.
3. Drain.
4. When lobsters are cool enough to handle, crack their shells and remove the meat, along with 2 tablespoons of the green tomalley, found where the tail separates from the body, and if there is any, 1 tablespoon of the pink roe, found in the same place.
5. Cut the meat into 1/2-inch pieces and set aside.
6. Discard the shells.
7. Place the bay leaves, onions, potatoes and salt into a large heavy-bottomed pot.
8. Add all the clam juice and enough water to just cover the vegetables.
9. Bring to a boil.
10. Reduce heat to medium, cover and cook until the potatoes are still firm but can be pierced with a fork, about 15 minutes.
11. Add the lobster meat, tomalley, roe, clams, haddock and scallops to the pot and stir to combine.
12. Lower the heat and simmer, covered, for 25 minutes.
13. Add the milk and cream and continue to simmer, uncovered, for 25 minutes.
14. Season to taste with salt and white pepper.
15. Remove the bay leaves and serve, with oyster crackers if desired.

lobsters, bay leaves, onions, red potatoes, kosher salt, pints, clam juice, haddock, bay scallops, milk, heavy cream, freshly ground white pepper

Taken from cooking.nytimes.com/recipes/8855 (may not work)