Clam And Scallop Chowder

Add the haddock, cream, spinach and clams. Using a ladle, transfer half the soup to a blender.

Chef John Clam Chowder Chef John S Bay Scallop Chowder Allrecipes

883 calories, 86g fat (52g saturated fat), 266mg cholesterol, 1526mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 16g protein.

Clam and scallop chowder. Cook and stir, uncovered, 4 to 5 min. Stir in scallops and clams. 4 temper (warm) the milk and cream with some of the hot liquid mixture.

Strain the cooking liquid through a fine sieve or cheesecloth and reserve 2 cups clam broth. Add clam juice and skim milk; Add clam juice and milk;

Season with salt and pepper. Discard any that don’t open. Sprinkle flour over potato mixture, and cook for 1 minute, stirring frequently.

Preparation in a large pot over medium heat, soften the onion and leek in the butter until translucent, about 10 minutes. With a slotted spoon, remove at least 2 cups of potato/celery/onion mixture. Add clam juice, and diced potatoes.

Add clam juice and potatoes. Bring to a full boil, reduce the heat and simmer, covered, for 12 min or until potatoes are cooked. Add scallops and poach 1 or 2 min until slightly cooked.

Cover and cook until they open, 5 to 7 minutes. Partially mash potato using a potato masher. Cook and stir for 2 minutes or until thickened.

Bring to a boil, then add the clams. 5 add thyme, salt and pepper and bay leaf. Cook and stir until heated through.

Cover, reduce heat, and simmer 20 minutes or until potato is tender. Add the flour and cook for 1 minute while stirring. Bring to a boil, stirring constantly.

Simmer for about 20 minutes, or until potatoes are tender. Then add the milk and cream to the chowder. Whisk milk and flour until smooth.

Puree and add back to soup. Cook on low another 5 minutes or cook until the potatoes are tender. Return to the soup pot.

Add half of scallops and sauté until light golden, about 2. Add clams, haddock, and scallops. Bring to simmer before continuing.) step 2 melt 1 tablespoon butter in heavy large skillet over high heat.

Add to potato mixture along with the carrots. Add potatoes, leeks, celery, and thyme sprigs; Add the milk, potatoes, bay leaves and nutmeg.

Bring to a boil, stirring constantly. Use a slotted spoon to transfer clams to a bowl. Stir in remaining salt and pepper, as well as aniseseed and thyme.

To cook the clams, pour 1½ cups water and ½ cup wine into a large pot over high heat. Bring just to a boil, stirring constantly, and then reduce heat immediately. Heat oil and butter in a large heavy pot over medium.

Bring to a boil, stirring constantly. Add cream, season with pepper and reheat.

Clam, Haddock & Scallop Chowder Afoodieaffair