Wednesday, January 18, 2017

San Francisco Seafood Chowder With Shrimp And Scallops

San Francisco Seafood Chowder
With Clams, Shrimp, And Scallops

Serves six to eight people.

2 thick slices bacon,  
1/2 cup chopped onion, diced 
1/2 cup chopped celery 
1/8 tsp. dried thyme
1-7 1/2 oz. can chopped clams
2 medium russet potatoes, peeled and cubed
1 cup milk
1 cup half and half
3 T. unsalted butter
1/2 lb. large shrimp, peeled, deveined and sliced in half through the back 

1/2 lb. sea scallops, halved or quartered depending on size
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 T. pale dry sherry
Chives for garnish

1. Cook the bacon in a 5-qt. Dutch oven or saucepan until crispy. Remove bacon with a slotted spoon and drain on paper towels.

2. Add the onion and celery to the pot and sauté for about 5 minutes or until tender. Stir in the thyme. Drain the clams into a measuring cup and add enough water to make 1 1/2 cups liquid, add to the pot, stirring constantly. Add the potatoes. Bring to a boil and then simmer until potatoes are tender, 8 to 10 minutes. With a potato masher, slightly mash some of the potatoes to thicken the soup.

3. Add the reserved clams, milk and half and half. Bring to a simmer. Add the shrimp and scallops and simmer until seafood is just done, about 4 minutes. Season with salt and pepper. Stir in the sherry. Serve sprinkled with bacon and chives.

Tip: For a thicker soup, stir 3 T. flour into the onions and celery with the thyme. Cook and stir a minute before adding the clam liquid.

Tip: This chowder is great served with sourdough bread for dipping! 
Recipe from Phillis Carey

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