"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Bay Scallop Chowder Recipe

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

Contributor:  
Contributor:  
Ann Akers Good
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 medium potatoes, diced
½ bay leaf
1 small carrot, chopped
½ tsp. salt
1 large stalk celery, chopped
¼ tsp. pepper
1 medium onion, chopped
1 C. heavy cream
½ tsp. thyme
1 lb. bay scallops
½ C. dry white wine
2 C. chicken stock
½ lb. sliced mushrooms
1½ T. butter
2 T. chopped parsley
1 egg yolk, beaten
Paprika

Directions:
Directions:
Boil vegetables in chicken stock. Add salt, pepper, bay leaf, and thyme. Simmer until vegetables are tender. Remove bay leaf and puree. Sauté mushrooms in butter. Add scallops and wine. Cook 1 minute. Stir cream and egg. Combine with vegetables, stirring constantly while adding. Heat through. Sprinkle with parsley and paprika.

Number Of Servings:
Number Of Servings:
N/A
Preparation Time:
Preparation Time:
N/A
Personal Notes:
Personal Notes:
My dear friend, Jean Fishlock, gave me this recipe. She grew up in Boston and is a marvelous cook.

 

 

 

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