Bay Scallop Chowder
INGREDIENTS
- 4 Tbsp butter
- 1 onion, diced
- 1/2 cup celery
- 1 tsp minced garlic
- 1 can diced potatoes, rinsed and drained
- Pinch oregano
- Pinch thyme
- 8 oz bottle clam juice
- 1 pound bay scallops (baby)
- 1 quart heavy cream or 1/2 and 1/2 or blend of both
- Salt and pepper
- Pinch Old Bay
- Parsley for garnish
DIRECTIONS
1. Melt butter in Dutch oven on stove. Add onion, celery, garlic, potatoes, oregano and thyme. Cook and sauté 10 minutes (sprinkle in flour to thicken if desired).
2. Add clam juice and scallops. Cook another 5 minutes.
3. Pour in the cream, salt, pepper, and Old Bay. Cook until heated through, but don’t boil. Garnish with parsley and serve with bread and/or crackers.
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Bay Scallops Chowder
Equipment
- Dutch oven
Ingredients
- 4 Tbsp butter
- 1 onion diced
- 1/2 cup celery
- 1 tsp minced garlic
- 1 can diced potatoes rinsed and drained
- Pinch oregano
- Pinch thyme
- 8 oz bottle clam juice
- 1 pound bay scallops baby
- 1 quart heavy cream or 1/2 and 1/2 or blend of both
- Salt and pepper
- Pinch Old Bay
- Parsley for garnish
Instructions
- Melt butter in Dutch oven on stove. Add onion, celery, garlic, potatoes, oregano and thyme. Cook and sauté 10 minutes (sprinkle in flour to thicken if desired).
- Add clam juice and scallops. Cook another 5 minutes.
- Pour in the cream, salt, pepper, and Old Bay. Cook until heated through, but don't boil. Garnish with parsley and serve with bread and/or crackers.
