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Quahog “Chowdah”

Serves: 4
Total Calories: 679


1/2 pound butter
1 cup scallops
3 cups white corn
1 cup diced onion
1 cup diced celery
1 pound red potato , diced
1 teaspoon thyme
1/4 cup parsley
1 quart clam juice
3 cups shucked top neck clams
3 ounces Worcestershire sauce
1 cup heavy cream


Melt butter in large pan and lightly sauté scallops, corn, onion, celery, potatoes, thyme, and parsley. Add juice and bring to a boil. Lower heat and simmer 15 minutes. Add clams and Worcestershire and simmer for 5 minutes. Remove from heat and add cream.

Nutritional Facts:

Serves: 4
Total Calories: 679
Calories from Fat: 348

This Quahog “Chowdah” recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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