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Recipe: Scallop Chowder with Paprika Croutons
Categories: Cooking liv, Import
Yield: 1 Servings
4 sl Bacon, chopped
1 sm Onion, chopped fine
1 Carrot, chopped fine
1 Celery rib, chopped fine
1 tb Unsalted butter
2 ts All-purpose flour
1/2 ts Paprika
8 oz Bottled clam juice
1 c Water
1/2 c Heavy cream
1 Russet (baking) potato
-- (about 1/2 pound)
3/4 lb Firm scallops
2 tb Minced fresh parsley leaves
Salt and pepper
-------------------CROUTONS------------------------
1 1/2 tb Unsalted butter
1/4 ts Paprika
1 1/2 c Bread cubes
In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.
Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring, 30 seconds. Add clam juice, water, and cream and bring to a boil, stirring occasionally.
While mixture is coming to a boil, peel potato and cut into 1/4-inch dice. Add potato to mixture and simmer chowder, uncovered, 12 minutes. Stir in scallops and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon, and salt and pepper to taste.
Croutons: Preheat oven to 350 degrees. In a small saucepan melt butter with paprika over moderate heat, stirring. In a bowl toss bread cubes with melted butter. Sprinkle with paprika and toss. Transfer to a baking sheet. Arrange bread in one layer and bake in middle of oven 10 minutes or until deep golden.
Serve chowder with paprika crackers.
Yield: 2 Servings main course Recipe by: Cooking Live Show #CL8796
Posted to MC-Recipe Digest V1 #376, by Angele Freeman <jfreeman@netusa1.net> on Fri, 17 Jan 1997.
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