Scallop Chowder

Scallop Chowder

Serves 6 to 8.

By Dennis W. Viau; an original recipe.

I was given a one-pound bag of frozen “Petite Patagonian Scallops.” Not knowing how best to use them (they are smaller than bay scallops), I decided to write a recipe for chowder. The result was delicious. This is an easy chowder to make.


2 tablespoons butter or oil
½ medium onion (5 to 6 oz./140-170g)
1 cup (237ml) clam juice/broth
1 cup (237ml) vegetable stock (bouillon okay) (chicken broth can be substituted)
Optional: 4 to 5 oz. (113-142g) shrimp shells
1 pound (454g) Russet potato, ½-inch dice
4 to 5 ounces (110-140g) prosciutto, diced
1 pound (454g) “petite” scallops (Patagonian)
2 cups (473ml) milk
Freshly ground black pepper to taste
Salt to taste, if necessary


If using the optional shrimp shells: Combine the clam juice and vegetable stock in a large pot and add the shrimp shells. Bring to a boil and reduce the heat to simmer, covered, 20 to 30 minutes. Strain and set aside, discarding the solids.

Heat the butter in a large pot or Dutch oven and sauté the diced onion until tender, about 5 minutes. Add the diced potato, prosciutto, and stocks. Bring to a boil and reduce the heat to a gentle boil to partially cook the potatoes, about 5 minutes.

Add the scallops (including any liquid in the package) and milk. Season with freshly ground black pepper. Return to a boil and reduce the heat to simmer gently another 5 minutes or until the potatoes are tender.

Remove from the heat and cover the pot. Let stand for at least 1 hour to let the flavors develop.

Adjust for salt, if necessary, and heat for serving.