Yield: Makes 5 cups
Chock full of scallops, this thick, creamy, classically flavored chowder showcases the mollusks’ silken texture.
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Just delicious. Only change I made was, I added some chicken broth and a little less cream. Enjoy!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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