Clam and Scallop Chowder Recipe
Ingredients
| Lean bacon slice | 2 , chopped | |
| Onion | 1 , chopped | |
| 2 leeks (white part only), chopped | ||
| Carrot | 1 Large, chopped | |
| Stalk celery | 1 , chopped | |
| Juices | 2 10 Ounce | |
| 3 cups clam juice, fish stock, water, white wine or combination | ||
| 3 potatoes, peeled and chopped | ||
| Dried marjoram | 1/2 Teaspoon | |
| 1/2 tsp dried thyme or savory | ||
| Bay Leaf | 1 | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Half and Half | 1 Cup (16 tbs), thawed | |
| Squeeze of fresh lemon juice to taste | ||
| Ground pepper | 1 To taste | |
| Chopped fresh Italian parsley 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.
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.
Chef
