Clam and Scallop Chowder

Name: Clam and Scallop Chowder
Yield: 4 - 6 servings
Ingredients: 4 tbsp (60 mL) trimmed and chopped lard; 1 cup (250 mL) drained canned clams; 1/2 onion chopped; 4 green onions chopped; 1 large potato peeled and cut into small cubes; 1/2 cup (125 mL) water; 1 cup (250 mL) clam juice; 1 can (10 oz/284 mL) condensed cream of mushroom soup; 1 cup (250 mL) Milk; Salt and pepper to taste; 8 large scallops cut in halves; 1/2 cup (125 mL) drained corn nibblets

This is the Clam and Scallop Chowder recipe.

Prep: 15 min
Cooking: 23 min

Yields 4 - 6 servings

Ingredients

4 tbsp (60 mL) trimmed and chopped lard
1 cup (250 mL) drained canned clams
1/2 onion chopped
4 green onions chopped
1 large potato peeled and cut into small cubes
1/2 cup (125 mL) water
1 cup (250 mL) clam juice
1 can (10 oz/284 mL) condensed cream of mushroom soup
1 cup (250 mL) Milk
Salt and pepper to taste
8 large scallops cut in halves
1/2 cup (125 mL) drained corn nibblets

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Preparation

In large saucepan, sauté lard for 1 minute while stirring. Add clams, onion, green onions and potato cubes. Cook for 2 minutes while stirring. Stir in water, clam juice, mushroom soup and milk. Whisk together well. Season to taste with salt and pepper.

Bring soup to light boil. Reduce heat and simmer for 10 minutes, stirring frequently. Salt and pepper to taste. Add scallops and corn nibblets. Mix well and simmer for 10 more minutes. Serve immediately. Garnish with chopped fresh parsley.