Clam & Scallop Chowder
For a special presentation, serve this steaming chowder in hollowed-out rounds of sourdough bread…oh-so good!
Ingrediënten
- 2 onions finely chopped
- ¼ c. butter divided
- 1 t. salt
- 1 t. pepper
- 1 c. chicken broth or water
- 2 potatoes peeled and cubed
- ¼ lb. bay scallops
- 10- oz. can baby clams drained and 1/2 c. liquid reserved 1 c. light cream
- 1 c. milk
- 2 slices bacon
Instructies
- 2 slices bacon, crisply cooked and crumbled In a large heavy saucepan over medium heat, cook onions in 2 tablespoons butter for 5 minutes, or until tender.
- Add salt, pepper, broth or water and potatoes; cook until fork tender.
- Reduce heat; add scallops and cook just until tender, 4 to 5 minutes.
- Stir in clams with reserved liquid, cream, milk, bacon and remaining butter.
- Heat through without boiling for 3 minutes, or until hot.
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