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INGREDIENTS:
- 4 Tbsp unsalted butter *For a dairy free alternative, use olive oil instead of butter
- 1/2 cup yellow onion diced
- 1/2 cup all purpose flower
- 3 cups clam juice
- 1/2 cup white wine
- 2 Tbsp fresh parsley chopped
- 1 Tbsp fresh dill chopped
- 1 bay leaf fresh if possible
- 1/2 cup half and half *For a dairy free alternative, use seafood stock in place of half and half.
- 1/2 lbs sea scallops quartered
- 1/2 lbs clams canned or jarred
- 1 cup fresh corn kernels from reserved corn cob(s)
- fresh parsley for garnish
DIRECTIONS:
1. In a medium heavy-bottomed pot, melt the butter over medium heat. Add the onions and sauté until soften.
2. Whisk in the flour; reduce heat to low and cook for five minutes, stirring constantly until the raw flour smell has turned to a fragrant nutty scent.
3. Slowly incorporate the clam juice while stirring with a whisk to avoid lumping. Stir in the wine, parsley, dill, bay leaf and reserved corn cob(s). Simmer over low heat for an additional 30-45 minutes. Remove the bay leaf and cob and slowly whisk in the half and half.
4. On a low simmer, add the sea scallops and clams into the hot chowder and cook slowly until firm, about 3-5 minutes. Add the fresh corn kernels towards the end of cooking, allowing them to stay somewhat crunchy. Garnish with additional parsley and dill; serve immediately.
**Cut the kernels from the corn by holding the cob on the top or bottom with the opposite end inside a bowl. Using a paring knife, carefully strip the kernels from the cob, allowing them to fall into the bowl. Reserve the stripped cobs to add to the chowder.
