Clam and Scallop Chowder
|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|
|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)|
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.
5. Garnish with chopped parsley and serve in soup bowls.