Amanda & Merrill
Bay Scallop Chowder
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now
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msitter December 20, 2010
Hi. The chowder and the menu sound special. It is also nice to be reminded of Patrick Clark who had a great hand. Patrick had a slow cooker and other electronic appliances brought into his hospital room so he could eat well while waiting for a heart transplant.
lapadia December 18, 2010
A wonderful chowder recipe, Amanda! For many years I have made one similar for New Year’s Eve. I see you like grilled oysters, too…please check out my husband’s Grilled Prosciutto wrapped oysters, here on Food52, they are delicious. http://www.food52.com/recipes/6899_grilled_prosciutto_wrapped_oysters...Best of the season to you and yours.
mrslarkin December 17, 2010
Yum, this sounds so so good. It'd be great in the summer, too, with fresh corn-off-the-cob stirred in, and a drizzle of parsley oil. Oh, and some crusty dinner rolls. ;-)
Sally December 17, 2010
I like this! It would make a very good Christmas eve dinner by itself for those who pull out the stops on Christmas day. Our family (I should say, my husband's family) traditionally makes tamales for Christmas eve. They are far away, and since it is more of a community project, I was considering opting out with Trader Joe's frozen version (not really bad, actually.) But this seems much more festive and elegant. Thanks.
Sagegreen December 17, 2010
Lovely recipe. The crushed red pepper adds the perfect festive touch of color. We love the bay scallops. For fun sometimes we used to employ our collection of scallop shells as place cards, which was always a great task for the children.
Yes -- it gives the whole thing a little zip. Merrill used clam shells as placecards at her wedding.
lastnightsdinner December 17, 2010
That looks so inviting, rich and lush but not too heavy. Yum.
Exactly -- that's why it has stuck around in our family -- because it feels lavish but isn't too overwhelming.
Lizthechef December 17, 2010
Looks delicious and may replace the shrimp bisque I was planning for our Christmas Eve. No bay scallops here, but I could quarter sea scallops instead, yes?
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