Scallop Chowder

Ingredients for Scallop Chowder

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

• 1 cucharada de mantequilla sin sal

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

• 2 cucharadas de vino blanco seco

• 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 leche entera

• 1/4 cucharadita de sal, o al gusto

• 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.