Artichoke and Scallop Chowder |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Adapted from Simply Classic, by the Seattle Junior League. Ingredients:
2 tablespoons butter |
1 tablespoon olive oil |
1 cup red onion, finely chopped |
1 clove garlic, minced |
2 tablespoons fresh lemon juice |
3 cups clam juice or 3 cups chicken broth |
3 cups heavy cream |
1 1/2 cups canned artichoke hearts (not the marinated kind) or 1 1/2 cups frozen artichoke hearts, tough outside leaves removed, diced (not the marinated kind) |
2 1/2 lbs bay scallops, rinsed and patted dry |
1/4 teaspoon salt, to taste |
1/8 teaspoon white pepper, to taste (tricolor is tasty, too) |
1/8 teaspoon cayenne, to taste |
1 dash nutmeg |
1 tablespoon fresh chives, minced |
Directions:
1. Melt the butter and olive together in a large, heavy pot.
2. Add the chopped onion and garlic and sauté until onion is transparent, about 5 minutes.
3. Add the lemon juice and simmer until the liquid has been evaporated.
4. Add the clam juice or broth, heavy cream, diced artichokes, and the scallops, and simmer for 4 minutes (do not let boil!).
5. Season with salt, white pepper, cayenne, and nutmeg to taste, then ladle the chowder into 6 serving bowls.
6. Garnish with the minced chives and serve immediately.
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