| Cuisine: American | Type: Soup | Serves: 4 |
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Source:
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Rebecca Charles |
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Attributes:
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Vegetarian |
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Comments:
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I put a few clams in this to make a combo scallop and clam chowder. From the book Lobster Rolls and Blueberry Pie. |
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Serving Suggestions:
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Ingredients:
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1 tbs. butter 1 large Spanish onion, finely chopped 2 large white potatoes, peeled and cut into 1/2-inch dice 1 pound dry sea scallops, but into 1 inch chunks 1 quart heavy cream 1/4 cup Pernod 1 tsp. chopped fresh thyme Kosher salt and freshly ground black pepper Chopped chives |
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Instructions:
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In a large saucepan over low heat, melt the butter. Add the onion and sauté until translucent, about 5 to 8 minutes. Stir in the potatoes and cook for two minutes. Add the scallops and cook for two minutes stirring frequently. Add the cream and simmer for 35 to 40 minutes or until the potatoes are tender. During the last 10 minutes of cooking time add the Pernod and thyme and season with salt and pepper to taste. If the chowder seems a little too thick at this point, thin it with a little milk. Ladle it into bowls and sprinkle with the chopped chives |
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Related recipes:
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None |
2013-04-13