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Clam And Scallop Chowder

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Ingredients
  Lean bacon slice 2 , chopped
  Onion 1 , chopped
  Leeks 2 , chopped (Use White Part Only)
  Carrot 1 Large, chopped
  Stalk celery 1 , chopped
  Canned baby clams 20 Ounce, juice reserved (2 Cans, 10 Ounce Or 284 Milliliter Each)
  Clam juice/Fish stock / water / white wine / a combination 3 Cup (48 tbs)
  Potatoes 3 , peeled and chopped
  Dried marjoram 1⁄2 Teaspoon
  Dried thyme/Dried savory 1⁄2 Teaspoon
  Bay leaf 1
  Whipping cream 1⁄2 Cup (8 tbs)
  Bay scallops/Sea scallops, cut in half 1 Cup (16 tbs), thawed if frozen
  Freshly squeezed lemon juice To Taste (1 Squeeze)
  Freshly ground pepper To Taste
  Chopped fresh italian parsley 2 Tablespoon (For Garnish)
Directions

MAKING
1. Take a medium-sized heavy saucepan, add chopped bacon and sauté, stirring continuously, till a thin fat film appears at the pan bottom. Add leeks, onions, celery and carrots and stir well. On medium heat, cook for 2 to 3 minutes. Cover the pan and on low heat, allow the vegetables to sweat for 2 minutes for extracting the flavors.
2. Drain the clams and keep aside juice. Add liquid to make 3 cups. Keep the clams aside.
3. Take the saucepan, add the liquid and allow to come to boil. Mix in herbs, preferably tied in a cheesecloth bag, and chopped potatoes. Simmer for 15 to 20 minutes for potatoes to turn tender. Discard the spice bag. Stir in saffron, scallops, reserved clams and cream. Heat well till clams and scallops turn rubbery.
4. Season with pepper and lemon juice, if desired.

SERVING
5. Garnish with chopped parsley and serve in soup bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Scallop
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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