Wednesday, January 27, 2010


2 tbsp butter or margarine
1 small onion, chopped
1/2 cup thinly sliced baby carrots
1/2 cup finely chopped celery
1 small red bell pepper, chopped
1 cup chopped unpeeled red potatoes
1/4 tsp oregano
2 bottles (8-oz ea) clam juice
1 lb bay scallops
2 cups cream
1/4 tsp salt
1/4 tsp pepper
1/2 cup chopped fresh parsley

In a large heavy saucepan, melt the butter or margarine. Add the onion, carrots, celery, bell pepper, potatoes, and oregano to the butter. Saute the mixture for 10 minutes then add the clam juice and scallops. Cook for 5 minutes. Add the cream, salt, and pepper. Cook the mixture until heated through. Stir in the parsley before serving or put chowder in serving bowl and sprinkle parsley on top.

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