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Friday, November 13, 2015

Clam and Scallop Chowder

Course Soups and Creams
Prep. Time 15 mins
Cooking Time 23 mins
Yields 4 to 6 servings

4 tbsp (56 g) trimmed and chopped lard
1 cup (250 ml) drained canned clams
1/2 onion, chopped
4 green onions, chopped
1 large potato, peeled and cut into small cubes
1/2 cup (125 ml) water
1 cup (250 ml) clam juice
10 oz (280 g) 1 can condensed cream of mushroom soup
1 cup (250 ml) milk
8 large scallops, cut in halves
1/2 cup (112 g) drained corn nibblets

In large saucepan, sauté lard for 1 minute while stirring. Add clams, onion, green onions and potato cubes. Cook for 2 minutes while stirring. Stir in water, clam juice, mushroom soup and milk. Whisk together well. Season to taste with salt and pepper.

Bring soup to light boil. Reduce heat and simmer for 10 minutes, stirring frequently. Salt and pepper to taste. Add scallops and corn nibblets. Mix well and simmer for 10 more minutes. Serve immediately. Garnish with chopped fresh parsley.

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