2003 Paderno P.E.I. Chowder Champion

Scrub mussels, removing any beards. Discard any that do not close when tapped. Place in large Dutch oven. Add lobster and 1 cup (250 mL) water; cover and steam over medium-high heat, stirring once, until mussels open, about 8 minutes.

Remove lobster. Strain mussels, reserving liquid and discarding any that do not open. Let cool. Remove mussels and lobster meat from shells; chop lobster meat and place in bowl along with mussels. Set aside. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In large heavy saucepan, melt butter over medium heat; cook onion and garlic until softened and golden, about 5 minutes. Add milk, cream, grated potato, vermouth, salt and pepper; cover and bring to boil. Reduce heat and simmer, stirring frequently, until thickened, about 10 minutes. Transfer to blender or food processor; whirl until smooth. Return to clean pot.

Add diced potatoes, reserved cooking liquid and 1 cup (250 mL) water; cover and bring to boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 7 minutes.

Drain and rinse clams; add to chowder. Add mussels and lobster meat; heat through. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 24 hours.)

Chive Oil: In food processor, whirl chives with oil until smooth; strain through fine sieve. To serve, ladle soup into bowls. Drizzle with chive oil; sprinkle with chives.