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Recipe Source: cdkitchen.com
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Sea Scallop Chowder
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Serves/Makes: 4
Ready in: > 5 hrs
- 2 potatoes, peeled and thinly sliced
- 1 rib celery, thinly sliced
- 1 carrot, thinly sliced
- 1 onion, thinly sliced and separated into rings
- 1 can (10 ounce size) clam juice
- 1/2 teaspoon dried marjoram leaves
- 3/4 pound sea scallops, cut into uniform-size pieces
- 2 ounces cooked lean ham, chopped
- 1 cup skim milk, warmed
- 2 teaspoons Worcestershire sauce
Combine the potatoes, celery, carrot, onion, clam juice, and marjoram in the crockery pot. Cover and cook on LOW or HIGH until the potatoes and carrots are tender, 5 to 6 hours on LOW or 3 to 4 hours on HIGH. Stir in the scallops and ham. Cover and cook until the scallops are cooked through and opaque, about 30 minutes. Stir in the milk and Worcestershire sauce.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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