Angler Al's Seafood Chowder Recipe

Name: Angler Al's Seafood Chowder Recipe
Ingredients: 1 pound haddock or cod fillets (if only using fish, increase amount to 2 pounds); 1 pound steamed clams, diced; or a 10 ounce can of diced clams; 1/2 pound medium shrimp (shelled and de-veined); 1/2 pound scallops; 1/2 cup butter (1 stick), at room temperature; 4 cups (1 quart) half-and-half or light cream, at room temperature; 6 medium potatoes (cubed to about 1/4 inch cubes); 2 large to medium yellow onions, diced; 1 small bell pepper, diced; 1 pound hickory smoked bacon, diced (regular bacon is O.K, but not as good); 1/4 teaspoon salt or to taste; Freshly ground black pepper, to taste; Paprika (enough for sprinkling); 1 boiled lobster, meat of, chopped (optional)

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An Angler Al New England Original. Can use just fish or include the shellfish in addition to the fish as noted (it's pretty adaptable).

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Heat proof measuring cup
Slotted spoon
Measuring cup
Wooden spoon
Chef's knife
Cutting board
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Serving bowl
Pot lid
Spoon

Ingredients

1 pound haddock or cod fillets (if only using fish, increase amount to 2 pounds)
1 pound steamed clams, diced; or a 10 ounce can of diced clams
1/2 pound medium shrimp (shelled and de-veined)
1/2 pound scallops
1/2 cup butter (1 stick), at room temperature
4 cups (1 quart) half-and-half or light cream, at room temperature
6 medium potatoes (cubed to about 1/4 inch cubes)
2 large to medium yellow onions, diced
1 small bell pepper, diced
1 pound hickory smoked bacon, diced (regular bacon is O.K, but not as good)
1/4 teaspoon salt or to taste
Freshly ground black pepper, to taste
Paprika (enough for sprinkling)
1 boiled lobster, meat of, chopped (optional)