Yield: Makes 5 cups
Chock full of scallops, this thick, creamy, classically flavored chowder showcases the mollusks’ silken texture.
Pitch perfect. I made with lactose free evaporated milk. (Evaporated milk, lactose free or not, is my taste preference for chowders.) There is definitely not enough liquids called for. While I doubled the evaporated milk, I would try adding 50-100% more clam juice. This recipe is super easy and a keeper!
Just delicious. Only change I made was, I added some chicken broth and a little less cream. Enjoy!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.