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    Scallop Chowder

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    Scallop Chowder

    This recipe can be adapted to other shellfish such as clams or mussels.

    Serves: 4


    • 55g butter
    • 1 large onion, finely diced
    • 4 inner celery stalks, finely diced
    • 225g bacon, finely diced
    • 2 large potatoes, peeled and diced
    • 4 heads sweetcorn
    • 3 tablespoons plain flour
    • 140ml dry vermouth
    • 285ml single cream
    • 565ml milk
    • 1 small bay leaf
    • 8 large scallops or 225g small queen scallops, cleaned
    • 2 tablespoons finely chopped parsley
    • Juice of ½ lemon, optional
    • Salt
    • Freshly ground black pepper


    1. Melt the butter in a wide saucepan and gently fry the onion, celery and bacon until soft. Add the diced potato and stir occasionally to prevent them from sticking.
    2. Meanwhile, strip the corn cobs of their leaves and fine hairs. Slice off the kernels by cutting down each cob. Mix into the potatoes and cook for 2 minutes, then stir in the flour, followed by the vermouth, cream, milk and bay leaf. Bring to the boil and simmer gently for 20 minutes or until the potato is soft. Season to taste.
    3. While the soup is cooking, prepare the scallops. Check their girths to see if they have a thin black intestinal thread and a small tough white muscle. Remove these by pulling them away with your fingers. Then rinse and pat dry. If they have corals, pull them off and cut in half. Cut the scallops neatly into large dice.
    4. Remove the bay leaf from the soup and add the scallops and parsley. Simmer gently until the scallops are just cooked. Stir in the lemon and serve.

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