Maine Seafood Chowder

In a 5-quart or larger Dutch oven or braiser, sauté bacon until it starts to render some of its fat, then add leeks and potatoes and continue sautéing for about 5 minutes. Add shrimp stock and bring to a boil. Cook until potatoes are tender, then turn off heat.

In a large skillet, cook bay scallops in butter just until they’re barely cooked through. Add cream and shrimp to the skillet. Add parsley and cayenne pepper and heat just until cream starts to bubble around the edges of the pan. Skim shrimp and bay scallops from the cream; set aside. Allow cream to bubble away until it reduces a bit and thickens.

Pour reduced cream into shrimp stock and add reserved shrimp and scallops. Stir well and serve.