Before Hubby came into my life, I had never eaten a Scallop – at least not knowingly. I ate Catfish because Dad and I went fishing together and it thrilled me to eat something I had caught. I ate Lobster and Crab because – well, who doesn’t? And shrimp. Love shrimp.
Clams are about as close as I had come to in the slimy muscle family. Even then, the clams needed to be in the form of chowder – hidden away in an ocean of creams and butters. Then Hubby became a part of my life. While I’ve taught him to appreciate French Foods, he has broadened my perspective of things from the sea. Love Mahi-Mahi, a good cod, and Scallops any way you cook ‘em. Chowder is awesome – the best of creams, and the delicate flavors of Scallops in a warm bowl of goodness.
Yeah, I gotta wonder yet again if loving Lenten Fridays might not be in the spirit of sacrifice. But then it’s more than just sacrifice – it’s a conscience awareness of the need to focus on faith, to reach outside ourselves in meaningful ways. Making a difference makes the world a better place.
With all the craziness that has happened, part of my “resolution” for 2021 is to rekindle traditions of old that will help strengthen my faith and bring me closer to the Lord. Honoring Ember Days is one way to do just that.
Ember Days Springtime Scallop Chowder
1 medium White Onion
2 Celery Ribs
1 Red Bell Pepper
6 small Red Potatoes
2 tablespoons Butter
1/4 teaspoon dried Oregano
8 oz Clam Juice
8 oz Chicken Stock
1 lb Bay Scallop
1 cup Half and Half
1 cup Heavy Cream
Sea Salt to taste
Fresh Black Pepper to taste
Peel onion, finely dice and set aside. Peel carrots, dice and set aside. Clean celery ribs, trim ends, discard and dice remaining ribs, set aside. Stem, core and dice bell pepper, set aside. Scrub potatoes, cut into bite-size pieces and set aside. Finely mince parsley for a garnish and set aside.
In a large, heavy stockpot, melt butter. Add onions, carrots, celery, bell pepper and potatoes. Sprinkle with Oregano. Sauté over medium-high heat for 10 minutes. Add clam juice, chicken stock and scallops. Cook 5 minutes longer.
Add half and half and heavy cream. Season with salt and pepper. Simmer until heated through. Sprinkle with parsley garnish, serve and enjoy.
Original Recipe Inspired Relish Bay Scallop Chowder