Daddy's Scallop, Clam and Corn Chowder
Daddy's Scallop, Clam and Corn Chowder
Ingredients:
½ lb. bacon
1 large leek, thinly sliced
3 cloves chopped garlic
1 cup frozen kernel corn
1 ½ lbs. peeled potatoes cut into ½ inch cubes
2- 6.5 oz. cans chopped clams in clam juice
1 cup heavy whipping cream
1 lb. bay scallops
¼ cup chopped parsley
Salt and Pepper to Taste
Preparation:
Coarsely chop bacon and cook in large pot until brown and crisp.
Remove bacon to paper towel to drain, pour off about two thirds of the pan drippings.
Sauté leek, garlic and thyme in remaining oil until leeks soften, about 3 – 4 mins.
Add corn, potatoes, clams in juice, and cream; bring to a boil.
Reduce heat and simmer about 10 – 15 mins. until potatoes are tender.
Add Scallops and bacon and simmer another 5 – 10 mins. until scallops are opaque in center.
Season to taste with salt and pepper, ladle into bowls and top with chopped parsley.
Ingredients:
½ lb. bacon
1 large leek, thinly sliced
3 cloves chopped garlic
1 cup frozen kernel corn
1 ½ lbs. peeled potatoes cut into ½ inch cubes
2- 6.5 oz. cans chopped clams in clam juice
1 cup heavy whipping cream
1 lb. bay scallops
¼ cup chopped parsley
Salt and Pepper to Taste
Preparation:
Coarsely chop bacon and cook in large pot until brown and crisp.
Remove bacon to paper towel to drain, pour off about two thirds of the pan drippings.
Sauté leek, garlic and thyme in remaining oil until leeks soften, about 3 – 4 mins.
Add corn, potatoes, clams in juice, and cream; bring to a boil.
Reduce heat and simmer about 10 – 15 mins. until potatoes are tender.
Add Scallops and bacon and simmer another 5 – 10 mins. until scallops are opaque in center.
Season to taste with salt and pepper, ladle into bowls and top with chopped parsley.
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