Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 md Onions, chopped
1 ea Red Pepper, diced
4 md Potatoes, peeled and cubed
4 c Chicken Broth
6 c Milk
4 tb Butter (or more)
4 tb Flour (or more)
1/2 lb Scallops (1/4" pieces)
1/2 lb "Sealegs" (artificial crab)
1 cn Baby clams
2 tb Parsley
1/2 c Dry Sherry
Black Pepper to taste
2 tb Green Peppercorns (optional)

Par-boil potatoes until tender and drain. In a 5 quart stock pot,
saute onions in butter together with the garlic, parsley, red pepper
and green peppercorns until onions are clear. Drain clams, and
reserve the juice. Add clams, crabmeat (cut in small chunks) and
scallops. Simmer until scallops loose their glassy appearance. Add
broth, clam juice, and potatoes, and bring to a boil. Combine
remaining butter and the flour in a saucepan to make beurre manie.
Remove a small amount of broth and whisk into the beurre manie. Add
milk to the chowder and bring to a simmer. Whisk in the
broth/butter/flour mixture a little at a time until desired
consistency is reached. Add sherry and pepper to taste. Simmer for 5
more minutes then serve garnished with a sprinkle of cayenne and a
sprig of parsley.

Browse by categories