Chef Kevin Thiele makes a gorgeous, lobster claw-adorned clam chowder that's creamy yet light — exactly what a fancy clam chowder should taste like.
Render bacon (cook until white part in bacon melts into grease), then add celery, onions, and butter. Add flour to form a roux and cook for 7 minutes. Add clam juice and when it begins to thicken, add cream. Reduce and add potatoes, when they are tender add the clams, shrimp, scallops, and lobster. Season with salt and pepper to taste and serve with lobster claw if using.