Artichoke and Scallop Chowder

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Total Time
10 mins
10 mins

Adapted from "Simply Classic," by the Seattle Junior League.

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  1. Melt the butter and olive together in a large, heavy pot.
  2. Add the chopped onion and garlic and sauté until onion is transparent, about 5 minutes.
  3. Add the lemon juice and simmer until the liquid has been evaporated.
  4. Add the clam juice or broth, heavy cream, diced artichokes, and the scallops, and simmer for 4 minutes (do not let boil!).
  5. Season with salt, white pepper, cayenne, and nutmeg to taste, then ladle the chowder into 6 serving bowls.
  6. Garnish with the minced chives and serve immediately.