My favourite soup on a hot summers day-I just love this. The prep time doesn't include chilling which I think takes about 6 hours. The canned Asian chicken stock I used to use is no longer available, so Aussies note I now use the boxed liquid stuff.
Best ever, lots of clams!! lots of flavor! Recipe can be cut in half.
If you would like to make this chowder really special, I have made it adding clams in the shell and mussels in the shell, with pealed prawns added at the very end, did this for Christmas Eve, served with cranberry scones, Delicious!
A delicious chowder made from tender white fish, scallops, shrimp, a hint of bacon, white wine and cream, melded together in fragrant fish stock and garnished with fresh dill. Special enough to serve for company, or to give your family a real treat. You can substitute clams for scallops, if you wish, and if you prefer not to add wine, use 4 cups of fish stock instead of 3.
I saw this unusual chowder recipe in a recent New York Times newspaper and clipped it out. I haven't yet made this. Sea scallops are giant scallops. The instructions call for a 30 minutes resting time to allow the soup to cool slightly & thicken before serving. I have not included this in the cook time info. Clearly, this is not a dieter's soup and would only be for special occasions.
This recipe is from a cooking class I took at a resort in Thailand (Le Royal Meridian Phuket Yacht Club). I hope you are fortunate enough to have an Asian food market in your area so you can find the ingredients as this soup is absolutely delicious!