Scuba Diving club,
Southern California
Scallop or
Abalone Chowder
By Eve Schroeder
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1 Lb |
About 2 fresh Scallops or 2 or 3 legal sized Abalone
Pounded and cut into bite sized pieces |
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4-6 |
Strips of bacon |
|
1 or 2 cups |
Heavy cream
(anyone know how much less light cream weighs?) |
|
1 or 2 cups |
Equal amount of water |
|
Couple pats |
Butter or margarine |
|
Couple hand fulls |
Fresh Mushrooms, sliced |
|
Couple spoon fulls |
Lemon juice to taste |
|
Come chopped Parsley |
|
|
Black Pepper (I like lots) |
|
|
Salt to taste |
|
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Janes Krazy Mixed-up Salt or you can use basil, sesame seeds,
Marjoran. Paprika, or what ever to taste |
|
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A few Shakes of Worchestershier sauce or soy sauce to
taste |
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At low temperature heat cream and water. Add all ingredients except scallops or abalone and mushrooms. Add 3 minutes before you are ready to serve. Never over cook seafood, it gets tough. Sprinkle with paprika. Serve with hot bread, crackers or croutons and a good wine. Note a little wine added to the chowder doesn’t hurt either. I like a dry white wine. Makes 4 to 8 servings.
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Posted March 22, 2004