Return to Content

Nantucket Scallop Chowder

Nantucket Scallop Chowder
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6

This simple recipe for Nantucket Scallop Chowder combines fresh, succulent scallops with potatoes in a creamy milk base.

Ingredients:

  • 2 onions, sliced
  • 4 tablespoons butter
  • 1 pint scallops
  • 2 cups boiling water
  • 1 cup potatoes, diced
  • 4 cups scalded milk
  • salt and pepper
  • chopped dill

Instructions:

Sauté the onions in the butter, and remove them from the pan. Cut up the scallops, and sauté them in the butter. Add the onions and potatoes to the boiling water, and simmer 20 minutes. Add the scallops and scalded milk, and simmer for an additional 15 minutes. Season with salt and pepper, and garnish with a good quantity of chopped dill.

Updated Friday, August 17th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350