The pot is full of the pieces we trimmed off of ingredients so that we could use them for different dishes. We have the skirts from clams, the leftover legs and bodies from lobsters, and the husks and cobs from corn. These trimmings could have been, and often would have been, discarded. Instead, we simmered them with some good dairy products and fresh herbs to make an incredibly flavored cream to use as the base for our chowder. To finish it off, we added diced potatoes, scraped kernels of corn, ground chorizo, steamed clams, and fresh herbs. The result was a summer chowder to be proud of. A few leftovers and a little ingenuity go a long way in the kitchen.
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