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Ingredientes
- 4 x Bacon slices minced
- 1 sm Onion minced fine
- 1 x Carrot minced fine
- 1 x Celery rib minced fine
- 1 Tbsp. Unsalted butter
- 2 tsp All-purpose flour
- 1/2 tsp Paprika
- 8 ounce Bottled clam juice
- 1 c. Water
- 1/2 c. Heavy cream
- 1 x Russet baking potato - (abt 1/2 lb)
- 3/4 lb Hard scallops
- 2 Tbsp. Chopped fresh parsley leaves
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1Â 1/2 Tbsp. Unsalted butter
- 1/4 tsp Paprika
- 1Â 1/2 c. Bread cubes
Direcciones
- In a heavy saucepan cook bacon over moderate heat, stirring, till crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately-low heat, stirring occasionally, till softened. Sprinkle flour over mix and cook, stirring, 3 min. Stir in paprika and cook, stirring, 30 seconds. Add in clam juice, water, and cream and bring to a boil, stirring occasionally.
- While mix is coming to a boil, peel potato and cut into 1/4-inch dice. Add in potato to mix and simmer chowder, uncovered, 12 min. Stir in scallops and simmer till just cooked through, about 5 min. Stir in parsley, bacon, and salt and pepper to taste.
- Preheat oven to 350 degrees.
- For the croutons, in a small saucepan heat butter with paprika over moderate heat, stirring. In a bowl toss bread cubes with melted butter. Sprinkle with paprika and toss. Transfer to a baking sheet. Arrange bread in one layer and bake in middle of oven 10 min or possibly till deep golden brown.
- Serve chowder with the paprika croutons.
- This recipe yields 2 main course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 875g | |
| Recipe makes 2 servings | |
| Calories 1326 | |
| Calories from Fat 572 | 43% |
| Total Fat 64.15g | 80% |
| Saturated Fat 27.76g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 265mg | 88% |
| Sodium 2100mg | 88% |
| Potassium 1665mg | 48% |
| Total Carbs 130.45g | 35% |
| Dietary Fiber 8.0g | 27% |
| Sugars 10.68g | 7% |
| Protein 57.07g | 91% |
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