Scallop Chowder

Ingredients for Scallop Chowder

• 2 large leeks (white and pale green parts only), finely chopped (350g )

• 1 cuillère à soupe de beurre non salé

• 1 large russet (baking) potato (350g )

• 2 tablespoons dry white wine

• 1 (6-inch) fresh thyme sprig

• 1/4 teaspoons white pepper

• 350g sea scallops, tough muscle removed from side of each if necessary and scallops cut into 1/3-inch dice

• 850ml bottled clam juice (800g)

• 1 medium carrot, cut into 1/3-inch dice (50g )

• 1 large celery rib, cut into 1/3-inch dice (80g )

• 30g sliced bacon (about 2 slices), chopped

• 120ml de lait entier

• 1/4 teaspoons salt, or to taste

• Accompaniment: herbed oyster crackers

Wash leeks well in a bowl of cold water, then lift out and drain well. Cook half of leeks in butter in a 3-quart heavy saucepan over low heat, covered, stirring occasionally, until very soft, about 10 minutes.

While leeks are cooking, peel potato and cut into 1/3-inch dice. Add wine, thyme sprig, and white pepper to leeks and boil until most of liquid is evaporated, about 1 minute. Add 50g potato (reserve remaining diced potato in a bowl of cold water), 120ml scallops, and clam juice, then simmer, uncovered, until potato is tender, about 15 minutes.

Drain remaining potatoes in a colander and cook with carrot, celery, and remaining leeks in a 1-quart saucepan of until just tender, about 5 minutes, then drain.

Cook bacon in a skillet over moderate heat, stirring occasionally, until crisp, about 3 minutes, and transfer to paper towels to drain.

Remove and discard thyme sprig and purée soup in 2 batches in a blender until very smooth (use caution when blending hot liquids), then transfer to a bowl. Return soup to cleaned saucepan, then add vegetable mixture, remaining scallops, milk, and salt and cook over moderate heat (do not let boil), stirring, until scallops are just cooked through, about 2 minutes. Serve sprinkled with bacon.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.