Bay Scallop Chowder
Servings: 0
Ingredients
- 2 tablespoons butter
- 1 onion chopped
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1 small red bell pepper chopped
- 1 cup chopped unpeeled red potatoes
- 1/4 teaspoon dried oregano
- 2 8-ounce bottles clam juice
- 1 lb. bay scallops
- 2 cups half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1/2 cup chopped fresh parsley
Instructions
- Melt butter in a large heavy saucepan.
- Add onion and next 5 ingredients (onion through oregano). Sauté 10 minutes. Add clam juice and scallops. Cook 5 minutes.
- Add half-and-half, salt and pepper; cook until thoroughly heated. Stir in parsley.
Notes
Per Serving:
Glycemic Load 0.51
Calories 340
Fat 20g
Saturated Fat 12g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 90mg
Sodium 970mg
Potassium 940mg
Carbohydrate 21g
Fiber 2g
Sugars 4g
Protein 19g
Trans Fat 0.5g
Vitamin A 90%
Vitamin C 70%
Calcium 20%
Iron 10% Recipe By: Relish
Serving Size: 4
Glycemic Load 0.51
Calories 340
Fat 20g
Saturated Fat 12g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 90mg
Sodium 970mg
Potassium 940mg
Carbohydrate 21g
Fiber 2g
Sugars 4g
Protein 19g
Trans Fat 0.5g
Vitamin A 90%
Vitamin C 70%
Calcium 20%
Iron 10% Recipe By: Relish
Serving Size: 4
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