Seafood Chowder

Great as a main course or as an appetizer

• 1 lb. Scallops

• 1 lb. Crabmeat

• 1 lb. Lobster Meat

• 1/4 lb. Butter or Margarine

• 1 large Onion, diced

• 4 cups Raw Potatoes, cubed

• 1 quart Milk or 1 pint each Milk and Half & Half

Cut lobster meat into bite-size chunks - sauté with diced onions in 1/4 pound of melted butter until butter turns a rosy color. In stew pot, boil 4 large potatoes (cubed) in enough salted water to cover. When potatoes are fork tender, add scallops, crabmeat, sautéed lobster meat and onions.

Lower heat to medium low. Add 1 pint half and half and 1 pint of whole milk (or one quart milk). Salt and pepper to taste.

When scallops are opaque, chowder is finished.

Serve with homemade biscuits or rolls; makes enough for 8 to 10 cups or 4 to 5 bowls.

This can be made a day ahead of time and refrigerated. Reheat slowly to prevent milk from curdling.