Shellfish Chowder Recipe
Ingredients
| Oysters | 1 Pint | |
| Clams | 1 Cup (16 tbs), shucked | |
| Scallops | 1/2 Pound, diced | |
| Chicken broth | 3 Cup (16 tbs) | |
| Quick-cooking tapioca | 3 Tablespoon | |
| Egg yolks | 3 | |
| Milk cream | 3/4 Cup (16 tbs) | |
| Monosodium glutamate | 1/2 Teaspoon | |
| Celery salt | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon |
Directions
Heat oysters with liquor, clams, and scallops in a saucepan 5 minutes; drain, reserving liquid.
Mix broth and tapioca; let stand 5 minutes.
Pour reserved liquid and chicken broth with tapioca into saucepan.
Bring to boiling, stirring constantly, and cook until soup is thickened.
Beat egg yolks in a bowl and gradually beat in cream.
Quickly stir about 3 tablespoons hot soup into egg yolk mixture.
Immediately stir into soup.
Stir constantly about 5 minutes (do not boil).
Add the oysters, clams, scallops, monosodium glutamate, celery salt, salt, and pepper.
Heat thoroughly.
Mix broth and tapioca; let stand 5 minutes.
Pour reserved liquid and chicken broth with tapioca into saucepan.
Bring to boiling, stirring constantly, and cook until soup is thickened.
Beat egg yolks in a bowl and gradually beat in cream.
Quickly stir about 3 tablespoons hot soup into egg yolk mixture.
Immediately stir into soup.
Stir constantly about 5 minutes (do not boil).
Add the oysters, clams, scallops, monosodium glutamate, celery salt, salt, and pepper.
Heat thoroughly.
Chef
