Bay Scallop Chowder Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter,
Wrapped in cheesecloth,
2 ounce: Smoked bacon,
1 1/2 lbs: Yukon Gold potatoes,
Thickly sliced,
Peeled, cut in 1/4" dice
Finely chopped,
2 1/4 cup: Heavy cream,
1 large: Onion, (s), finely chopped
2 tbsp: Cornstarch,
1 large: Garlic clove, (s), minced
2 large: Leeks,
1/2 tsp: Crushed red pepper,
White and tender green,
6 cup: Bottled clam broth,
Halved lengthwise,
6 cup: Chicken stock,
Sliced crosswise,
Bouquet Garni of,
1/8 inch thick: ,
2: Bay leaves,
1 1/2 lbs: Bay scallops,
5: Parsley sprigs,
Membranes removed,
3: Thyme sprigs,
Salt and pepper,
8: Black peppercorns,
1/4 cup: Chives, finely chopped
Directions:
1. Melt the butter in a large enameled cast-iron casserole. Add the
bacon and cook over moderately high heat, stirring, until lightly
browned, about 2 min. Add the onion and cook, stirring occasionally,
until softened, about 7 min. Stir in the garlic and crushed red
onion(s) and cook, stirring, until the garlic is fragrant, about 2
min.
2. Add the clam broth, chicken stock, and bouquet garni to the
casserole and bring to a boil over high heat. Lower the heat to
moderately high and simmer for 20 min.
Can be refrigerated for up to 2 days. Bring to a boil before
proceeding.
3. Add the diced potatoes to the soup and cook over moderately high
heat until just tender, about 10 min. Discard the bouquet garni.
4, In a medium bowl, whisk 1/4 cup of the heavy cream with the
cornstarch until smooth. Whisk in the remaining 2 cups cream, then
whisk the mixture into the soup. Bring the soup to a boil over
moderately high heat. Add the leeks and cook until just tender, about
4 min.
Can stand at room temperature for up to 3 hours. Rewarm before
finishing.
5. Stir the scallops into the chowder and cook over moderate heat just
until opaque throughout, 2-3 min; dont let the soup boil. Season
with salt and pepper. Ladle the chowder into a tureen or individual
bowls. Garnish with the chopped chives and serve at once.
Food and Wine
December 1995
Submitted By DIANE LAZARUS On 12-22-95
Source from luhu.jp
bacon and cook over moderately high heat, stirring, until lightly
browned, about 2 min. Add the onion and cook, stirring occasionally,
until softened, about 7 min. Stir in the garlic and crushed red
onion(s) and cook, stirring, until the garlic is fragrant, about 2
min.
2. Add the clam broth, chicken stock, and bouquet garni to the
casserole and bring to a boil over high heat. Lower the heat to
moderately high and simmer for 20 min.
Can be refrigerated for up to 2 days. Bring to a boil before
proceeding.
3. Add the diced potatoes to the soup and cook over moderately high
heat until just tender, about 10 min. Discard the bouquet garni.
4, In a medium bowl, whisk 1/4 cup of the heavy cream with the
cornstarch until smooth. Whisk in the remaining 2 cups cream, then
whisk the mixture into the soup. Bring the soup to a boil over
moderately high heat. Add the leeks and cook until just tender, about
4 min.
Can stand at room temperature for up to 3 hours. Rewarm before
finishing.
5. Stir the scallops into the chowder and cook over moderate heat just
until opaque throughout, 2-3 min; dont let the soup boil. Season
with salt and pepper. Ladle the chowder into a tureen or individual
bowls. Garnish with the chopped chives and serve at once.
Food and Wine
December 1995
Submitted By DIANE LAZARUS On 12-22-95
Source from luhu.jp