The Recipe Secrets to Award-Winning Chowdah’

Chef Michael stopped by the Rhode Show last Friday to share the 2-time award-winning Mooring Scallop Chowder. With fresh herbs and local seafood ingredients on hand, Chef reveals the secrets that make this chowder so scrumptious.  In fact, The Mooring will be going for a 3rd win at the international chowder championship, The Knorr Great Chowder Cook-Off, this June 5th! Read on for recipe details.

We’re cooking Scallop Chowder with Chef Michael Conetta from The Mooring Seafood Kitchen & Bar.

Yield: 5 gallons

Ingredients:

3 lbs. butter solids
3.5 lbs. all purpose flour
1 medium bain marie diced onion
4 gallons cold water
1.5 lbs. clam base
1 qt. white wine
2 cups fresh, chopped parsley
1/2 cup dried dill
20 each bay leaves
12 oz. clam broth
desired amount of scallops

Steps:

1. In heavy bottomed large stock pot, melt butter over medium flame.
2. Add onions and sauté until translucent.
3. Add parsley and dill, stir well.
4. Add flour and make roux. Cook 5 minutes over low flame, stirring constantly. Let cool.
5. In a light gauge 40 qt stock pot, add water, wine, bay leaves, clam broth and clam base. Incorporate all ingredients before placing on flame. Bring to a boil and simmer.
6. Add liquid to roux, insuring to stir well to avoid lumps.
7. Bring to a gentle simmer and then cool in a n ice bath.
8. Wrap. Label. Date.

When reheating, whisk in desired amount of half & half. Slowly poach desired amount of scallops in chowder till firm.