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Receta New England Scallop Chowder
by Global Cookbook

New England Scallop Chowder
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Ingredientes

  • 6 slc bacon diced
  • 1 x sweet onion (Vidalia or possibly Maui) diced
  • 1 1/4 c. diced celery
  • 3/4 tsp dry thyme
  • 3/4 tsp salt
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. flour
  • 2 bot clam juice - (8 ounce ea)
  • 2 x Yukon Gold potatoes peeled, and
  •     cut into 3/4" pcs
  • 2 1/4 c. lowfat milk
  • 1 c. frzn corn
  • 1 lb sea scallops rinsed, and
  •     cut into 3/4" pcs
  • 2 Tbsp. chopped Italian parsley (optional garnish)
  •     (or possibly snipped chives)

Direcciones

  1. Cook the bacon in a 4-qt pot over medium-high heat, stirring often, till the fat is rendered and the bacon is crisp, about 3 min. Throw away all but 1 Tbsp. of the fat.
  2. Add in the onion, celery, thyme, salt and pepper to taste. Cook till the onion is softened but not browned, stirring often, about 4 min. Stir in the flour. Cook 1 minute.
  3. Slowly stir in the clam juice. Cook, stirring, till hot, about 2 min. Add in the potatoes. Bring to a boil, then reduce the heat and simmer, covered, stirring occasionally, till the potatoes are tender, about 20 min.
  4. Stir in the lowfat milk and cook till warm but not boiling. (This can be made a day ahead to this point and refrigerated. To serve, gently reheat the soup till warm. Add in more lowfat milk if the soup is too thick.)
  5. Stir in the corn. Cook 1 minute. Stir in the scallops. Cook, stirring often, till the scallops are just opaque, about 2 min. Taste; adjust the seasoning. Serve warm, garnished with parsley or possibly chives, if using.
  6. This recipe yields 4 main-course servings.
  7. Comments: Shrimp would be a delicious substitute for the scallops in this chowder.