Scallop Chowder Recipe

Name: Scallop Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In heavy-bottomed stockpot large enough to hold entire recipe, melt butter over medium flame.
2
Add onions and saute until translucent, about 5 minutes.
3
Add the flour and stir to make a roux.
4
Cook for 5 minutes over low flame, stirring constantly.
5
Be careful not to allow the roux to brown.
6
Slowly incorporate the water while stirring with a whisk to avoid lumps.
7
Add wine, clam base, parsley, dill, and bay leaves.
8
Simmer for 30 to 45 minutes over low heat.
9
Whisk in desired amount of half-and-half.
10
Add the scallops and slowly poach just until they begin to turn opaque and firm, about 3 minutes.
11
Be careful not to overcook scallops.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound butter, 2 cups diced onions, 1/2 pound all-purpose flour, 3/4 gallon water, and more.

Yes, Scallop Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallop Chowder

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