CHEF JOHN'S BAY SCALLOP CHOWDER
Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chowders
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
- Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
- Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 17.2 g, Cholesterol 96.6 mg, Fat 11.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.5 g, Sodium 642.2 mg, Sugar 1.8 g
CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington
Provided by Taste of Home
Time 55m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
CLAM CHOWDER WITH SPINACH AND DILL
Provided by David Tanis
Categories dinner, lunch, soups and stews
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Put clams in a large deep skillet and add 4 cups water. Cover tightly with lid and bring to a boil over high heat. Reduce heat to medium-high and continue cooking until all clams have opened, about 5 minutes. Remove lid and let clams cool. Shuck clams, discarding shells, and reserve in small bowl. Strain broth through a fine-meshed sieve. You should have about 3 1/2 cups clam juice. Keep warm over low heat.
- Put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat. Add onion and leek, season with salt, pepper and cayenne, and cook until softened, about five minutes. Add celery, bay leaves and thyme sprig and cook for 5 minutes more.
- Meanwhile, bring 1 cup water to a boil in a small pot. Cut bacon crosswise into 1/2-inch lardons. Simmer lardons for 2 minutes, then drain. Add lardons to soup pot, along with potatoes. Season generously, stir to coat and cook for 1 minute.
- Add 3 1/2 cups warm clam broth and bring pot to a boil. Reduce to a simmer and cook until potatoes are tender, about 7 to 10 minutes. Check seasoning.
- Just before serving, add reserved shucked clams, stir in spinach and heat through. Stir together crème fraîche and lemon zest and season to taste. Ladle soup into wide bowls. Add a tablespoon of crème fraîche mixture to each bowl and sprinkle with dill and scallions.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 21 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 1038 milligrams, Sugar 6 grams, TransFat 0 grams
CLAM CHOWDER
Steps:
- In a medium saucepan over medium heat, melt the butter. Add onions and saute until tender, about 3 to 5 minutes. Don't allow the onions to brown at all. Carefully add the vermouth and stir with a wooden spoon. Simmer until the vermouth is reduced by half, about 3 minutes. Strain clams and reserve juice. Add clam juice and reduce a little, and then add cream and reduce by half. Add salt, pepper, and sugar to taste. Add potato soup and bring to a simmer. Add clams and cook just until clams are warm. Taste for seasoning, and add truffle oil, if using. Serve in sourdough bowl. Top with chopped parsley.
CREAMY SCALLOP CHOWDER
A wonderful soup featuring white wine, onions and tender scallops. You may use either ocean or bay scallops.
Provided by Shirley
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender.
- Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 12.8 g, Cholesterol 79.5 mg, Fat 12.2 g, Fiber 2 g, Protein 28.6 g, SaturatedFat 7 g, Sodium 920.8 mg, Sugar 5.1 g
NEW ENGLAND CLAM CHOWDER
Provided by Michele Ragussis, Food Network Star Season 8 Finalist
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a deep stockpot, melt the butter over medium heat. Add the onions and celery and saute until translucent, about 4 minutes. Sprinkle in the flour and stir. Let the flour cook for 1 to 2 minutes. Add 8 cups water and the clam base and whisk vigorously, making sure there are no lumps from the flour. Bring the mixture to a boil, reduce to a simmer, and stir in the potatoes and chopped clams. Simmer for 20 minutes. Add the cream, dill, and season with salt and pepper, to taste. Bring back to a boil, reduce to a simmer, and cook until thickened, another 20 minutes. Check for seasoning, add a few dashes hot sauce, and serve with your favorite crusty bread.
TRIPLE SEAFOOD CHOWDER WITH DILL
Categories Soup/Stew Milk/Cream Fish Pork Potato Shellfish Dinner Lunch Seafood Cod Clam Winter Party Dill Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Stir salt pork pieces in heavy large pot over medium-low heat until crisp and golden, about 20 minutes. Using slotted spoon, remove salt pork pieces and discard. Add chopped onion, chopped celery and dried thyme to drippings in pot. Increase heat to medium and sauté until vegetables are pale golden, about 10 minutes. Add crushed crackers and stir until beginning to color, about 3 minutes. Add reserved juices from clams, potatoes and 2 1/2 cups bottled clam juice to pot. Bring mixture to boil. Reduce heat to low, partially cover pot and simmer until potatoes are almost tender, about 15 minutes. Add cod fillet pieces; simmer until fish is cooked through and potatoes are tender, about 5 minutes longer. Add 1 cup half and half, whipping cream and canned baby clams. Cook just until heated through, about 5 minutes (do not boil). Mix in chopped dill. Season chowder to taste with salt and pepper.
- Ladle seafood chowder into serving bowls. Top each bowl with heaping tablespoon of Smoked Salmon Butter and serve immediately.
BEST SEAFOOD CHOWDER
My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts
Provided by Taste of Home
Time 1h
Yield 32 servings (8 quarts).
Number Of Ingredients 16
Steps:
- In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.
Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
INSTANT POT SCALLOP CHOWDER
Make and share this Instant Pot Scallop Chowder recipe from Food.com.
Provided by Jerri Rosa
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Fry bacon on saute'.
- Move to plate.
- melt butter in pot.
- Add celery and onion, cook until soft.
- Pour in clam juice, broth, wine.
- deglaze.
- Add potatoes, thyme, bay leaves.
- Secure and lock lid. High pressure for 7 min.
- Hit cancel, quick release.
- Open lid. Stir and turn to sauce' setting.
- Crumble in bacon and add scallops, cream, chives, parsley.
- Cook for 2min while stirring constantly.
- pick out bay leaves and serve.
Nutrition Facts : Calories 688.1, Fat 32.5, SaturatedFat 18.8, Cholesterol 141.8, Sodium 1413.6, Carbohydrate 64.3, Fiber 5.4, Sugar 6.3, Protein 30.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love