Shellfish Chowder Recipe
Ingredients
1 pt. oysters
1 cup shucked clams
1/2 lb. scallops, diced
3 cups cold chicken broth
3 tablespoons quick cooking tapioca
3 egg yolks
3/4 cup cream or milk
1/2 teaspoon monosodium glutamate
1/4 teaspoon celery salt
1/8 teaspoon salt
1/8 teaspoon pepper
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.
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