How to Make a Modern Lobster Chowder

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Inspired by her trip to McLoons, in this season 2 segment of Weekends with Yankee (episode 203), Amy shares a modernized yet recognizable version of lobster chowder. She uses rendered bacon fat, lobster broth, white wine and saffron to form a conglomerate of flavors that meld together beautifully. Delicious and comforting, this recipe has all of the classic components to remind you of Maine. 

About Weekends with Yankee

Produced by GBH, Boston’s preeminent public media producer, Weekends with Yankee is a Telly Award–winner in theTourism/Travel category and was recently nominated for Best New Series and Best Travel Program by The Taste Awards. Series funding for Weekends with Yankee is provided by New Hampshire Division of Travel & Tourism Development, Maine Office of Tourism, Massachusetts Office of Travel & Tourism, The Barn Yard, American Cruise Lines, and Grady-White Boats.