Clam & Scallop Chowder
Dive into Comfort: Creamy Clam and Scallop Chowder
Is there anything more comforting than a warm bowl of chowder on a chilly evening? This Clam and Scallop Chowder isn’t just a soup; it’s a hug in a bowl. We’ve taken a classic New England staple and given it a Mediterranean twist with the addition of Tuscan herb-infused olive oil, elevating the flavors to something truly special. Forget bland, watery chowders – this recipe delivers a rich, creamy texture and a depth of flavor that will have everyone asking for seconds.
This recipe balances the sweetness of scallops with the briny goodness of clams, all simmered in a velvety smooth base. The pancetta adds a delightful smoky saltiness, while fresh herbs brighten the entire dish. It’s surprisingly easy to make, perfect for a weeknight dinner or a cozy weekend gathering.
What makes this chowder different?
We’ve focused on building layers of flavor. Starting with crispy pancetta, using high-quality ingredients like Yukon Gold potatoes, and finishing with a drizzle of fragrant Tuscan herb oil truly sets this chowder apart. It’s a sophisticated take on a classic comfort food.
Tips for Chowder Perfection:
- Don’t overcook the scallops: They should be tender and slightly opaque. Overcooking will make them rubbery.
- Use good quality clam juice: This is crucial for a flavorful chowder. If you can’t find good clam juice, you can substitute with fish stock, but the flavor won’t be quite as authentic.
- Adjust the seasoning: Taste as you go and adjust the salt and pepper to your liking. Remember that the clam juice and pancetta are already salty.
- Thicken to your preference: If you prefer a thicker chowder, you can add a slurry of cornstarch and water.
Serving Suggestions:
Serve this Clam and Scallop Chowder with a side of crusty bread for dipping. A simple green salad also makes a lovely accompaniment. For a truly indulgent meal, pair it with a glass of crisp white wine.
Frequently Asked Questions:
- Can I use frozen scallops? Yes, you can! Just make sure they are thawed completely and patted dry before adding them to the chowder.
- Can I substitute the pancetta? Bacon can be used as a substitute, but pancetta offers a more delicate flavor.
- Can I make this chowder ahead of time? Yes, you can! The flavors will actually develop even more overnight. Just reheat gently before serving.
- Is it possible to make a dairy-free version? Yes, you can substitute the milk with a plant-based alternative like cashew milk or full-fat coconut milk. The flavor will be slightly different, but still delicious.
- What kind of potatoes are best? Yukon Gold potatoes are ideal because they hold their shape well and have a creamy texture. Red potatoes are also a good option.
Get ready to experience the ultimate comfort food with this incredible Clam and Scallop Chowder! It’s a dish that will warm your soul and leave you wanting more.
Clam and Scallop Chowder
Ingredients
- 5 oz Pancetta Diced
- 1 1/2 pints Clams Chopped
- 3 Tbs Unsalted Butter
- 1/2 pint Bay Scallops If using sea scallops, cut them smaller
- 3 Tbs Tuscan Herb Olive Oil
- 2 stalks Celery Peeled & chopped
- 2 small Shallots
- 2/3 c All-Purpose Flour
- 7 c Clam Juice Have another cup on hand if needed
- 1 lb Yukon Gold Potatoes Scrubbed & cut into 1/2″ dice
- 1 c Whole Milk
- 2 Tbs Fresh Parsley Minced
- 1 Tbs Fresh Thyme Leaves
- 1/2-1 tsp Sel Gris Sea Salt Add 1/2 at a time and correct
- to taste Black Pepper Freshly ground
Instructions
- In a large stockpot over medium heat, crisp the pancetta in half of the butter and half of the olive oil for 5-6 minutes.
- Add the remaining butter, olive oil, celery and shallots and cook for 3-4 minutes.
- Add the flour and blend well, cooking until flour turns pale beige, about 2 minutes.
- Add clam juice and bring to a boil.
- Allow chowder to reduce and thicken for a few minutes.
- Add potatoes and simmer over low heat until tender, about 15 minutes.
- Add chopped clams and scallops and simmer, about 3 minutes.
- To finish, add milk, parsley, thyme and pepper. Return to a simmer briefly.
- Check for seasoning. Ladle into cazuela soup bowls and add a fine drizzle of Tuscan Herb oil. Serve with crusty bread.
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