You will need:
2(10 ounce cans)of WHOLE baby clams
10 ounces of lobster meat
7-8 strips of bacon, thinly sliced
1 cup of diced celery
1 cup of diced potatoes
1 cup of diced carrots
1 whole small shallot, finely chopped
2 cloves of finely chopped garlic
5 cups total of clam juice(you will get some juice from draining the canned clams)
1/2 cup of softened, unsalted butter
1/2 cup of sifted all purpose flour
2 cups of heavy cream
salt, white pepper, and sugar to taste
scallions(green onions) for garnish
extra virgin olive oil(for bread bowls)
Using a mixing bowl and sieve, drain the juice from the canned clams and set the clams aside along with your lobster. Add more clam juice into mixing bowl to total 5 cups. Next, add your sliced bacon into a large, ungreased skillet, and fry until crunchy. Remove the bacon but leave the fatty goodness in the skillet. On medium heat, add in your shallots and cook until almost browned. Then, add in your chopped garlic and cook until fragrant. Add in your diced carrots, potatoes, and celery and cook for a couple of minutes. Pour in all of your clam juice and bring it all to a rolling boil. Turn the heat down a bit then cover and cook for about 20-25 minutes. Once tender, remove lid and turn heat down to LOW. In a separate, smaller saucepan on medium heat, add in your softened butter. When your butter has completely melted, quickly add in your flour(all at once), and whisk until smooth. Once smooth, pour in your heavy cream and continue to whisk until sauce has slightly thickened. Strain your heavy cream mixture and then pour it into your veggie and soup base. Mix to combine and then add in your clams and lobster. Stir until heated completely through. Taste check and add in some salt, white pepper, and some sugar to taste. Serve immediately, or allow to cool down and place in the fridge overnight. Garnish with bacon pieces and chopped scallions.
To make the bread bowls:
Preheat oven to 400 degrees.
Using a sharp serrated knife, slice off the top part of the boule. Use your knife or hands to tear out the inside bread to create a pocket for your chowder. Take some extra virgin olive oil and brush the insides and all around the outside of your bread bowl. Bake for 7-8 minutes or until bread has slightly browned. Garnish and serve immediately.