Bay Scallop Chowder with Sweet Cream and Leeks
Created by David Page and Barbara Shinn, adapted from their book Recipes from Home
The sweet flavors of cream mingle with fresh seafood to create a soup that's worth savoring.
Servings: Makes 8 servings
  • 3/4 pound white potatoes , peeled and diced
  • 3 tablespoons butter
  • 2 cups thinly sliced leeks (white and pale green portions)
  • 1/2 cup white wine
  • 1 bottle (8 ounces) clam broth
  • 2 pints heavy cream or 3 cups cream and 1 cup milk
  • 2 pounds bay scallops or sea scallops , cut in half horizontally
  • Salt and freshly ground pepper
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon paprika
  • 8 sprigs dill
In a medium saucepan, cover potatoes with salted water and bring to a boil. Boil 3 minutes. Drain and set aside.

In a large saucepan, melt butter over medium-low heat. Add leeks and cook 3 minutes, until softened. Add wine and clam broth. Increase heat to medium-high; boil 10 minutes or until mixture is reduced by half. Add cream, reduce heat to low, and simmer 15 minutes, stirring occasionally.

Add potatoes and simmer 7 minutes. Add scallops and simmer 3 minutes (5 to 6 minutes for sea scallops), just until opaque (do not boil). Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Garnish with parsley, paprika and a sprig of dill.


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