Abalone Chowder

Name: Abalone Chowder
Ingredients: 3/4 to 1 pound tough abalone; 4 slices bacon, diced; 1 onion, minced; 1 potato, diced; 1 bottle (8 ounces) clam juice; 3 cups milk, or 2 cups milk plus 1 cup half-and-half; 2 tablespoons sherry (optional); Salt and pepper

December 14, 2011

Ingredients

3/4 to 1 pound tough abalone

4 slices bacon, diced

1 onion, minced

1 potato, diced

1 bottle (8 ounces) clam juice

3 cups milk, or 2 cups milk plus 1 cup half-and-half

2 tablespoons sherry (optional)

Salt and pepper

Preparation

Was this your usual breaded slice of abalone? If so, scrape off as much of the breading as you can (but no need to get it all; it will help thicken the soup). Mince the abalone (a food processor will help). Cook the bacon, stirring, in a saucepan until crisp. Remove and reserve the bacon. Put the onion and potato in the bacon fat in the saucepan and cook until the onions are golden. Add the abalone, clam juice, milk, bacon, and sherry. Heat to a simmer and cook for 5 minutes. Season with salt and pepper. Serve in warmed bowls.

How to Repair Food, Third Edition

TagsChowder Soup Soup/Stew Sherry Alcohol Beverages Bacon Cured Meat Meat Onion Root Vegetable Vegetable Potato Starter Main Lunch Dinner Nut Free Gluten Free Saute Simmer Food Processor Cookbooks

Recipe notes

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