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Scallop Chowder from Chef Brian Mansfield, The Mooring, Newport
4 tablespoons unsalted butter
½ cup Spanish onion, diced
½ cup all purpose flour
3 cups clam juice, warmed
½ cup white wine
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 bay leaf
½ cup half and half
½ pound sea scallops
½ cup frozen corm kernels, (optional)
fresh parsley, for garnishIn a medium heavy-bottomed pot, melt the butter over medium heat. Add the onions and sauté until translucent. Whisk in the flour; reduce heat to low and cook for five minutes, stirring constantly.Slowly incorporate the clam juice while stirring with a whisk to avoid lumping. Stir in the wine, parsley, dill and bay leaf. Simmer over low heat for an additional 30-45 minutes.
Remove the bay leaf; whisk in the half and half. Slowly poach the sea scallops in the hot chowder until firm. If adding corn, thaw the kernels and saute briefly in a small amount of butter. Add to the chowder just before serving. Garnish with additional parsley and serve immediately.
This is a great recipe!
