Artichoke And Scallop Chowder

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup red onion, finely chopped
• 1 clove garlic, minced
• 2 tablespoons fresh lemon juice
• 3 cups clam juice or 3 cups chicken broth
• 3 cups heavy cream
• 1 1/2 cups canned artichoke hearts (not the marinated kind) or 1 1/2 cups frozen artichoke hearts, tough outside leaves removed, diced (not the marinated kind)
• 2 1/2 lbs bay scallops, rinsed and patted dry
• 1/4 teaspoon salt, to taste
• 1/8 teaspoon pepper, to taste (tricolor is tasty, too)
• 1/8 teaspoon cayenne, to taste
• 1 dash nutmeg
• 1 tablespoon fresh chives, minced

Recipe

• 1 melt the butter and olive together in a large, heavy pot.
• 2 add the chopped onion and garlic and sauté until onion is transparent, about 5 minutes.
• 3 add the lemon juice and simmer until the liquid has been evaporated.
• 4 add the clam juice or broth, heavy cream, diced artichokes, and the scallops, and simmer for 4 minutes (do not let boil!).
• 5 season with salt, pepper, cayenne, and nutmeg to taste, then ladle the chowder into 6 serving bowls.
• 6 garnish with the minced chives and serve immediately.