Recipe courtesy of The Mooring Seafood Kitchen and Bar
Recipe courtesy of The Mooring Seafood Kitchen and Bar
Watch how to make this recipe.
Scallop Chowder
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- Level: Easy
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 352
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 76 mg
- Sodium
- 566 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 352
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 76 mg
- Sodium
- 566 mg
Ingredients
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.
