Scallop chowda?

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I wouldn't necessarily use a clam chowder recipe. When I think of clam chowder,
I think of bacon and potatoes and clam juice and a lot of other stuff. That's
fine; it won't kill your scallops. But if they are well-flavored you might try
something subtler. I remember in a restaurant being served one large scallop
resting in what seemed to be little more than a mixture of white wine and
cream, with a few julienned vegetables on top.

I'm sure regular chowder with scallops would taste fine too, but if it were me
I would say less is more.
Naomi D.

Kimmo R. M. Hovi said:

All right. I live in a place where it's impossible to get clams

[Well,

Quoted message said:

wholesale had them in 6 kg [13 lbs] bags]. However since NE is in the

Quoted message said:

bowl, I was hoping to make some chowder. Now, how big a mistake it

would

Quoted message said:

be to substitute scallops for clams, as far as the flavor and texture

go?

I'm not so sure about scallop chowder but you could still consider clam
chowder or even a fish chowder.

Canned clams are a good substitute for fresh clams, and you can enhance
the clam/sea flavor by adding clam juice to the chowder. The recipe
could be whatever one you have in mind with the addition of the clam
juice. I've made clam chowder that way and it's very good.

OTOH, consider a fish chowder, using a white firm-fleshed fish like cod
or haddock. The recipes for fish chowder (in a cream/nilk broth) will
be very similar to clam chowder, very flavorful, and very NE. Go Pats.

Mac

"Kimmo R. M. Hovi" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

All right. I live in a place where it's impossible to get clams [Well,
wholesale had them in 6 kg [13 lbs] bags]. However since NE is in the
bowl, I was hoping to make some chowder. Now, how big a mistake it would
be to substitute scallops for clams, as far as the flavor and texture go?

--
/"\ | Kimmo R. M. Hovi
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If you make a traditional NE clam chowder with scallops, you'll be lacking
in flavour, and (imo), wasting the awesome potential of the scallops. I've
made clam chowder several times with canned clams, and it turns out
excellent every time.

Scott.

Kimmo R. M. Hovi said:

All right. I live in a place where it's impossible to get clams [Well,
wholesale had them in 6 kg [13 lbs] bags]. However since NE is in the
bowl, I was hoping to make some chowder. Now, how big a mistake it
would be to substitute scallops for clams, as far as the flavor and
texture go?

I made a cream of scallop soup. It was excellent, but I don't remember the
exact recipe. I chopped, celery, onions and bacon, finely and added minced
scallops. Added it to milk and butter with a little flour. Then I sauteed
whole scallops in butter and added them with the juice to the soup.
Seasoned with Thyme, salt and pepper, and it came out quite well.

Try looking online for a recipe for Cream of Scallop soup and see what you
can come up with.

Good luck!

kili

Dog3 said:

"kilikini" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Kimmo R. M. Hovi said:

All right. I live in a place where it's impossible to get clams
[Well, wholesale had them in 6 kg [13 lbs] bags]. However since NE
is in the bowl, I was hoping to make some chowder. Now, how big a
mistake it would be to substitute scallops for clams, as far as the
flavor and texture go?

I made a cream of scallop soup. It was excellent, but I don't
remember the exact recipe. I chopped, celery, onions and bacon,
finely and added minced scallops. Added it to milk and butter with a
little flour. Then I sauteed whole scallops in butter and added them
with the juice to the soup. Seasoned with Thyme, salt and pepper, and
it came out quite well.

Try looking online for a recipe for Cream of Scallop soup and see
what you can come up with.

Good luck!

kili

Kili, take a look see at the recipe I posted a bit ago for scallop
bisque. Sounds excellent. I just put and order in to the fish monger
for scallops which I'll pick up Wednesday morning. I'm making the
bisque the same day. Give me some suggestions on what to serve with
it. I'm tired of the same old thing.

Michael

Michael, what's grapeseed oil? I've heard of it, but I've never seen it or
used it before. The recipe *does* sound good. Are you going to make it for
a main meal or an appetizer? If you're thinking of strictly appetizers with
soup as a main, I'd probably go blanched asparagus with a mustard dipping
sauce, some peel and eat shrimp, and warmed sourdough or other good bread is
a must.

What's the occasion, then we can help you more.

kili

Kimmo R. M. Hovi said:

All right. I live in a place where it's impossible to get clams [Well,
wholesale had them in 6 kg [13 lbs] bags]. However since NE is in the
bowl, I was hoping to make some chowder. Now, how big a mistake it would
be to substitute scallops for clams, as far as the flavor and texture go?

Scallops do not resemble clams at all, either in flavour or in texture,
as far as I'm concerned. Can you get mussels in Helsinki (maybe at
Stockmann's, if they are not available at the market)? You'll get much
closer results.

Victor