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Shellfish Chowder

Canadian.Recipes's picture
Ingredients
  Oysters 1 Pint
  Shucked clams 1 Cup (16 tbs)
  Scallops 1⁄2 Pound, diced
  Chicken broth 3 Cup (48 tbs)
  Quick cooking tapioca 3 Tablespoon
  Egg yolks 3
  Cream/Milk 3⁄4 Cup (12 tbs)
  Monosodium glutamate 1⁄2 Teaspoon
  Celery salt 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Heat oysters with liquor, clams, and scallops in a saucepan 5 minutes; drain, reserving liquid.
Mix broth and tapioca; let stand 5 minutes.
Pour reserved liquid and chicken broth with tapioca into saucepan.
Bring to boiling, stirring constantly, and cook until soup is thickened.
Beat egg yolks in a bowl and gradually beat in cream.
Quickly stir about 3 tablespoons hot soup into egg yolk mixture.
Immediately stir into soup.
Stir constantly about 5 minutes (do not boil).
Add the oysters, clams, scallops, monosodium glutamate, celery salt, salt, and pepper.
Heat thoroughly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Ingredient: 
Seafood
Interest: 
Everyday

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