Shellfish Chowder with Fresh Thyme
Ingredients
- 2 6 1/2-ounce cans chopped clams with juices ⓘ
- 3 ounces salt pork, cut into 1/3-inch pieces (about 1/2 cup) ⓘ
- 1 large onion, chopped ⓘ
- 2 tablespoons all purpose flour ⓘ
- 1 cup water ⓘ
- 1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces ⓘ
- 2 tablespoons chopped fresh thyme
- 1 bay leaf, broken in half ⓘ
- 3 1/2 cups whole milk ⓘ
- 10 ounces bay scallops ⓘ
Instructions
- Drain clams, reserving juices.
- Saute salt pork in heavy large pot over medium heat until golden, about 7 minutes.
- Using slotted spoon, transfer pork to paper towels.
- Pour off all but 2 tablespoons fat from pot.
- Add onion to pot; saute until tender, about 5 minutes.
- Add flour; stir 1 minute.
- Gradually mix in water and clam juices.
- Bring to boil, stirring often.
- Add potatoes, thyme and bay leaf.
- Reduce heat; cover pot and simmer until potatoes are tender, about 15 minutes.
- Discard bay leaf.
- (Can be made 1 day ahead.
- Cover and chill chowder, clams and salt pork separately.
- Bring chowder to simmer before continuing.)
- Add milk to chowder and bring to simmer, stirring occasionally.
- Add scallops and reserved clams and simmer until scallops are opaque, about 2 minutes.
- Season with white pepper and salt.
- Ladle chowder into bowls.
- Garnish with salt pork.
Nutrition & Diet Analysis (per serving)
750
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).