Shrimp and Lobster Chowder with Preserved Lemon

This started when I accidentally made a chowder out of the absolute dregs of my freezer. Which then led me to ask..."what makes chowder a chowder?" I thought it was the milk and flour, but turns out- it's just seafood stock. Make a seafood stock out of your shrimp and lobster shells or grab a box from the store.

Need a Visual?

Ingredients:

For the Chowder:

12 shrimp, shells removed and deveined, chopped into chunks (save shells for stock if making from scratch)

2 lobster tails shells removed, meat chopped into large chunks (save shells for stock if making from scratch)

1 28 oz can Fire Roasted Diced Tomatoes (or 2x 14oz cans)

1 tbsp tomato paste

1/3 cup pearl cous cous, optional

2 dried calabrian chilies

2 cloves of garlic, grated

3 celery ribs, diced

2 fennel bulb, chopped

4-6 small dutch baby potatoes, peeled and diced into cubes

1 yellow onion, diced

1 preserved lemon, chopped fine

6-8 pepperoncinis, chopped (optional, but encouraged)

1 sprig rosemary

1 cup clam juice

1 bay leaf

3 strips bacon, chopped (optional, but encouraged)

Splash of heavy cream and 1 tbsp of butter for finishing (optional)

Seafood Stock:

Shrimp shells + Lobster Shells

1 lemon

1 bay leaf

1 tsp fennel seed

2 cloves garlic, lightly smashed,

4- 6 black peppercorns

Stock Method:

1. 1. Over medium heat, in olive oil, lightly sauté shells, garlic cloves, fennel seed and peppercorns til fragrant. about 45 seconds to 1 minute.

2. 2. cover with about 6-8 cups COLD water.

3. 3. Bring to a boil and then reduce to a simmer.

4. 4. Skim off any foam or impurities. Let simmer for at least 1 hr, uncovered.

5. Chowder:

6. 1. In a cold pan, add your bacon and set flame to medium. Render until crisp and remove. You're looking for about 2 tbs of fat; drain anything more than that.

7. 2. Add in your celery, fennel, and onion. Sauté until fragrant and the edges are translucent. About 2 minutes. Add in garlic, pepperoncinis and preserved lemon. Stir to combine, being sure not to let the garlic burn.

8. 3. Add in tomato paste; stir consistently until brick red. Deglaze with a splash of vodka, white wine, stock or water.

9. 4. Add in fire-roasted diced tomatoes and stir to combine.

10. 5. Place rosemary sprig, torn Calabrian chilies and bay leaf into the pot and cover with stock. Bring to a boil and reduce to a simmer for 45 minutes, uncovered.

11. 6. Around the 45-minute mark, add 1/2 cup clam juice, add in your diced potatoes and pearl couscous. Cook potatoes until for tender.

12. 7. Add in your shrimp and lobster chunks, turn off the heat, and cover. Let stand for 5-7 minutes, until chunks are cooked through.

13. 8. If using, finish with a splash of heavy cream and then stir in 1 tbsp butter.