Difficulty: Medium - experience needed
2 cans (6 1/2 oz/184 g each) minced clams
1 tbsp (15 mL) butter
1 cup (250 mL) chopped onion
1 lb (450 g) red potatoes, cut into 1-in. (2.5-cm) cubes
1 cup (250 mL) sliced carrots
1 cup (250 mL) sliced celery
1 cup (250 mL) diced red bell pepper
4 cups (1 L) chicken broth
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) coarsely ground black pepper
3/4 cup (175 mL) all-purpose flour
2 cups (500 mL) half and half
1 lb (450 g) fresh bay scallops
1 lb (450 g) frozen, cooked medium shrimp, thawed, rinsed and tails removed
Snipped fresh parsley (optional)
1. Drain clams, reserving clam juice; set clams aside. Add enough water to clam juice to measure 1 cup (250 mL). Melt butter in Stainless (8-qt./7.6-L) Stockpot over medium heat. Add onion; cook 3 minutes or until tender. Add reserved clam juice, potatoes, carrots, celery, bell pepper, chicken broth, salt and black pepper. Bring to a boil; cover. Reduce heat and simmer 3-4 minutes or until potatoes are tender.
2. Place flour in small mixing bowl. Add half and half into flour; whisk until smooth. Add clams, scallops and shrimp to Stockpot; gradually whisk in flour mixture. Return to a boil; cook 2 minutes or until thickened, stirring constantly. Sprinkle with parsley, if desired.
12 servings of 1¼ cups (about 15 cups)
Nutrients per serving:
Calories 230, Total Fat 7 g, Saturated Fat 3.5 g, Cholesterol 110 mg, Carbohydrate 19 g, Protein 22 g, Sodium 750 mg, Fiber 2 g
U.S. Diabetic exchanges per serving: No information is currently available.
Cook's Tips: No information is currently available.