This recipe is from Abigail Rose as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Time: 1 hour
Serves: 6-8
Ingredients
For the clam broth:
· 15-20 quahogs
· 5 cups of water
For the chowder base:
· 2 sweet onions
· 3 medium potatoes, chopped
· 6 pieces of bacon, chopped
· 1 lb sea scallops, quartered
· 4 tablespoons unsalted butter
· 6 cups (roughly) of clam broth
· 2 cups half and half or heavy cream
· 15-20 quahogs from the clam broth (chopped)
· 2 sprigs of rosemary
· salt, to taste
· black pepper, to taste
For the roux:
· 4 tablespoons unsalted butter
· 1/4 cup clam broth
· 1/4 cup flour
Directions
This chowder is a 5 step process- but can be made as quickly or as slowly as you’d like (days if you’d prefer to prep on the weekends).
Step 1 - For the clam broth:
Place quahogs in 5 cups water in a large pan (same one you will use for the chowder). Boil on the stove for around 10 minutes, or until clam shells open. As clams open, remove from pot and place meat in a bowl. Discard the shells after all quahogs have been removed. Let the broth sit for 20-30 minutes to settle all the fine particles. After it settles, pour liquid in a container and set aside for future use. You can strain the liquid as you pour or you can leave the last bit of liquid with particles in the pan so they do not make its way into the chowder. While the clam broth is brewing chop your onions, potatoes, bacon and quarter your scallops.
Step 2:
Place chopped bacon in the pot to fry - rendering the fat . Once bacon is cooked add 4 tablespoons of unsalted butter to the pan. Add chopped onion and let onion soften. Once the onion is cooked, add rosemary sprigs and add 6 cups of clam broth. Turn temperature up so it is a rolling boil and add potatoes. Cook for 15 minutes, or until the potatoes are cooked.
Step 3:
Pan fry the quartered scallops so they are almost done ( 1-2 minutes, as scallops cook quickly) - and set aside with the clams.
Step 4:
While the potatoes are cooking, in a separate pan cook the roux. Place the unsalted butter and clam broth in the pan to boil. Once boiling add flour and whisk until thickened. Turn heat off and allow roux to sit while the potatoes finish.
Step 5:
Once potatoes are finished cooking. Whisk the roux base into the pot. Add 2 cups half and half and continue mixing. Chowder should start to thicken. Add the clams and scallops to the chowder and allow the chowder to simmer and develop flavor while thickening. Salt and pepper to taste. Enjoy.
These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.