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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Souverain 2006 Chardonnay - Alexander Valley and Creamy Clam-Scallop Chowder

Presented by: Carole and Marshall Ward

Creamy Clam-Scallop Chowder

6 ounces fresh or frozen bay scallops
2 (6 ½-ounce) cans minced clams
3 slices bacon, halved crosswise
2½ cups chopped, peeled potatoes
1 cup finely chopped shallots or finely chopped onion
1 tbsp. snipped fresh dill or 1 tsp dried dillweed
1 tsp. instant chicken bouillon granules
1/8 tsp. pepper
2 cups milk
1 cup half-and-half or light cream
2 tbsp. all-purpose flour
¼ cup shredded carrot
2 tbsp. dry sherry
Fresh dill for garnish (optional)

Thaw scallops, if frozen. Drain canned clams, reserving juice. If necessary, add water to clam juice to equal 1 cup. Set clam juice mixture aside.
In a large saucepan or Dutch oven cook bacon until crisp. Remove bacon, reserving 1 tbsp. drippings, if desired. Drain bacon on paper towels; crumble. Set bacon aside.
In the same saucepan combine reserved bacon drippings (if desired), reserved clam juice mixture, potatoes, shallots, dill, bouillon granules, and pepper. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.
Combine milk, half-and-half, and flour until smooth. Add to potato mixture along with shredded carrot. Cook and stir until slightly thickened and bubbly. Stir in clams and scallops. Return to boiling. Reduce heat; cook, uncovered, for 1 to 2 minutes more or until clams curl around the edges and scallops are opaque. Stir in sherry.
Sprinkle each serving with crumbled bacon and, if desired, garnish with addition dill.

Recipe from
Better Homes and Gardens Soups and Stews
This recipe is the best clam chowder ever!
Makes 4 servings

Nutrition per serving: 420 calories, 31 g protein, 13 g total fat (7 g sat.), 43 g carbohydrate, 86 mg cholesterol, 518 mg sodium, 1,273 mg potassium

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