Wednesday, October 15, 2008

Scallop Chowder

My Mom use to make this hearty scallop chowder in the late fall and winter. It always had a special way of warming you through and through like nothing but home cooked comfort food can. Thankfully this recipe is pretty easy and can be made in large batches and frozen. Fresh Maine Sea Scallops are best for this recipe, but if you would like to use frozen scallops, that's fine as well. Just make sure you don't purchase WET Sea Scallops. Always go for Dry Sea Scallops!

Scallop Recipe From Lobster Gram

  • 2 large leeks whites and greens only, chopped (about 1 1/2c)
  • 1 tbs unsalted butter
  • 1 large potato
  • 2 tablespoons dry white wine
  • 1 fresh thyme sprig
  • 1/4 teaspoon white pepper
  • 1 lb fresh sea scallops, diced into 1/4 inch chunks
  • 3 1/2 cups bottled clam juice
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 slices of bacon, chopped
  • 1/2 cup whole milk (or half and half)
  • 1/4 teaspoon salt, or to taste
  • Serve with herb oyster crackers
Recipe Directions:
Wash leeks well in a bowl of cold water, then lift out and drain well. Cook half of leeks in butter in a 3-quart heavy saucepan over low heat, covered, stirring occasionally, until very soft, about 10 minutes. While leeks are cooking, peel potato and cut into 1/3-inch dice. Add wine, thyme sprig, and white pepper to leeks and boil until most of liquid is evaporated, about 1 minute. Add 1/3 cup potato (reserve remaining diced potato in a bowl of cold water), 1/2 cup scallops, and clam juice, then simmer, uncovered, until potato is tender, about 15 minutes. Drain remaining potatoes in a colander and cook with carrot, celery, and remaining leeks in a 1-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain. Cook bacon in a skillet over moderate heat, stirring occasionally, until crisp, about 3 minutes, and transfer to paper towels to drain. Remove and discard thyme sprig and purée soup in 2 batches in a blender until very smooth , then transfer to a bowl. Return soup to cleaned saucepan, then add vegetable mixture, remaining scallops, milk, and salt and cook over moderate heat (do not let boil), stirring, until scallops are just cooked through, about 2 minutes. Serve sprinkled with bacon.
Source:Maine's Best Scallop Chowder Recipe

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