Scallop Chowder! Oh Yeah!

Wind and weather are getting a little nippy where you live?  No more playing tennis and golf in those fashionable, body hugging shorts and tank tops?  No more munching fresh salads and sipping chilled white wine in the bright summer sun, while soft breezes flow off the calm sea?

You guessed it.  Winter chill.  Sweater weather. It’s soup and stew time and I’m here to help.  How about a little of both?  Scallop Chowder.  Thicker than a soup, just a mite less substantial than stew.   However, when you taste this dish, stand by to down some whiskey from the ald coontry, and kiss yer chailín (ha-leen), which is Irish Gaelic for girlfriend.  But be careful, Irish Gaelic has something called the vocative case, which by inflection tells whether you’re speaking to someone or about someone.   I’ll leave that argument to you and your spouse.

As you may have guessed, this recipe has its roots in beer and whiskey and good times in Irish pubs.

So, let’s get on with it!  I’m feeling hungry, or as the Irish say it, Tá mé ag mothú ocras.  Well, the Irish may say it that way, but I can’t.

Scallop Chowder

3-4 Tablespoons butter

Just over a pound of FRESH scallops (quartered if you’re using the big ones! Don't discard the crescent shaped orange piece on the edge of the scallop.  It's delicious.)

1 Large onion chopped

2-3 celery stalks, diced (use the leaves too)

2 carrots diced (or use a handful of the baby carrots and chop them)

5-6 eggs sized potatoes, peeled and chopped (or use a couple of big potatoes)

4 sprigs of fresh thyme

A big fist full of fresh parsley, chopped

2 Cups milk, scalded (scalded = heated until almost boiling)

2 Cups vegetable or chicken stock (I use a carton of chicken stock, then add two more packets of dried chicken stock to make the stock richer.)

1 Can minced clams, juice and all (feel free to add any manner of assorted seafoods)

Squeeze of lemon juice

Salt and pepper

Melt the butter, add the scallops and cook until just changing color.  Remove from pan and add the vegetables. Season with salt and pepper, and cover.  Cook until the vegetables are barely soft.

Add the stock, thyme, and most of the parsley (save a little for serving) bring to a boil and cook until vegetables are soft.

Remove the thyme twigs, mash the vegetables a bit to thicken the liquid.  Add the scalded milk and the can of clams and the scallops.  Cook until heated through, but don’t let it boil!

Add more salt and pepper to taste and a squeeze of lemon juice.

Serve in bowls with a sprinkle of the remaining parsley

That’s it, ladies and gentlemen, a dhaoine uaisle!

Serve your delightful chowder with crusty bread…and maybe an Irish Stout or two?