"Hunger is the best sauce in the world."--Cervantes

Bay Scallop Chowder Recipe

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This recipe for Bay Scallop Chowder, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John and Kelly Siegel
Added: Saturday, November 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons butter
1 onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1 small red bell pepper, chopped
1 cup chopped red potatoes, unpeeled
1/4 teaspoon dried oregano
2 (8-oz) bottles clam juice
1 pound bay scallops
2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup chopped fresh parsley

Directions:
Directions:
Melt butter in a large heavy saucepan. Add onion, carrots, celery, bell pepper, potatoes and oregano. Saute 10 minutes. Add clam juice and scallops. Cook 5 minutes. Add half-and-half, salt and pepper; cook until thoroughly heated. Stir in parsley.

Number Of Servings:
Number Of Servings:
4

 

 

 

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