Scallop Chowder

Total Time:
1 hr 30 min
Prep:
30 min
Cook:
1 hr

Yield:
12 servings
Level:
Easy

Ingredients
  • 1/2 pound butter
  • 2 cups diced onions
  • 1/2 pound all-purpose flour
  • 3/4 gallon water
  • 2 cups white wine
  • 1/4 pound clam base
  • 1/2 cup chopped fresh parsley leaves
  • 1/4 cup chopped fresh dill
  • 4 bay leaves
  • 1/3 cup half-and-half, to taste
  • 60 bay scallops
Directions

In heavy-bottomed stockpot large enough to hold entire recipe, melt butter over medium flame.

Add onions and saute until translucent, about 5 minutes. Add the flour and stir to make a roux. Cook for 5 minutes over low flame, stirring constantly. Be careful not to allow the roux to brown.

Slowly incorporate the water while stirring with a whisk to avoid lumps. Add wine, clam base, parsley, dill, and bay leaves. Simmer for 30 to 45 minutes over low heat. Whisk in desired amount of half-and-half. Add the scallops and slowly poach just until they begin to turn opaque and firm, about 3 minutes. Be careful not to overcook scallops.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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