The Oaks Restaurant Clam Chowder
Rich and savory clam chowder with tender scallops, earthy mushrooms, and fresh herbs, perfect for seafood lovers seeking a comforting yet sophisticated dish.
Ingredients
Instructions
- Heat oil in a nonstick skillet.
- Add mushrooms along with ginger.
- Saute over medium heat until mushrooms are soft.
- Increase heat to medium-high and add scallops.
- Cook for about 3 minutes, stirring often.
- For the last minute of cooking, add parsley.
- The scallops should be seared on the outside, but still moist on the inside.
Tips & Substitutions
For a creamier chowder, consider adding a bit of heavy cream or using half-and-half instead of milk. If you want to enhance the umami flavor, a splash of soy sauce can be a great addition. Substitute the scallops with shrimp or crab for a different seafood twist. Remember to adjust cooking times accordingly, as shrimp cooks faster than scallops.
Serving Suggestions
Serve this clam chowder hot, garnished with a sprinkle of fresh parsley for color. It pairs beautifully with crusty bread or a simple side salad. For a complete meal, consider serving it alongside a light seafood dish like My Sole or a refreshing coleslaw to balance the richness of the chowder.
Storage & Reheating
Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. Avoid boiling to maintain the texture of the scallops. It can also be microwaved in short intervals, ensuring even heating.
Nutrition & Diet Analysis (per serving)
Each serving of The Oaks Restaurant Clam Chowder contains roughly 34 calories, with 1g protein, 4g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, frozen scallops can be used, but it's important to thaw them completely before cooking. Drain any excess water to prevent the chowder from becoming watery. Pat them dry with a paper towel to ensure they sear properly.
What can I use instead of oyster juice?
If you don't have oyster juice, clam juice or fish stock can be a suitable substitute. They will provide a similar briny flavor that complements the seafood in the chowder. You can also use vegetable broth for a lighter option.
How can I thicken the chowder if it's too thin?
If your chowder is too thin, you can create a slurry by mixing equal parts cornstarch and water, then stirring it into the chowder while it simmers. Alternatively, mash some of the potatoes directly in the chowder to achieve a thicker consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).