Scallop Chowder

"I found this recipe in Coastal Living. It calls for Pernod which is a licorice-flavored liqueur, but I would think you can leave it out if you wish. I also think you can substitute clams for the scallops."
 
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Ready In:
55mins
Ingredients:
10
Yields:
8 cups
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ingredients

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directions

  • Melt butter ina Dutch oven over medium heat. Add onion and saute 4 minutes or until tender.
  • Add potatoes and cook 4 minutes.
  • Add scallops and cook 2 minutes.
  • Stir in whipping cream. Cover and reduce heat; simmer 20 minutes.
  • Stir in Pernod, if using, thyme, salt, and pepper.
  • Cover and simmer an additional 10 minutes.
  • Garnish, if desired.

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RECIPE SUBMITTED BY

<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
 
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