Shellfish Chowder

• 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 teaspoon 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 teaspoon salt
• 1/2 lb shelled cooked lobster meat, cut into 1/2-inch-thick pieces, or 1/2 lb lump crabmeat, picked over
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh chives

1. Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes.
2. Transfer bacon with a slotted spoon to paper towels to drain.
3. Pour off all but 1 tablespoon fat from pot and stir in potatoes, shallots, and clam juice.
4. Simmer, covered, until potatoes are tender and most of liquid is evaporated, about 8 minutes.
5. Stir in milk and cayenne and return just to a simmer.
6. Add shrimp, scallops, and salt and simmer, stirring occasionally, until shellfish is just cooked through, 3 to 5 minutes.
7. Stir in lobster and half of herbs and simmer 1 minute.
8. Serve chowder topped with bacon and remaining herbs.

bacon, boiling potatoes, shallots, clam juice, milk, cayenne, shrimp, necessary, salt, lobster, fresh cilantro, fresh chives

Taken from www.epicurious.com/recipes/food/views/shellfish-chowder-107342 (may not work)