Clam Chowder with Scallops

Clam Chowder with Scallops

It tastes better than with Manila clams! This is my highly recommended clam chowder. The scallops are very hearty and brings out a great flavor.

Ingredients: 4 servings

Boiled scallops (mini size)
100 g
1 large (2 if small)
Olive oil
1 tablespoon
Cake flour
2 tablespoons
Consommé soup stock cube or bouillon
1 cube
300 ml
200 ml
Parsley (for garnish)
as needed
Salt and pepper
a small amount


1. Cut all the vegetables into 5 mm to 1 cm cubes. After cutting the potato, soak in water for a few minutes, and drain thoroughly.
2. Heat olive oil in a pot and saute the vegetables thoroughly over medium heat.
3. Once the onions start to turn translucent, add flour and stir well until it's no longer floury.
4. Pour in water, milk, and consommé and turn up to high heat. Once the pot is boiling, reduce to low heat, stir occasionally and simmer for about 10 minutes.
5. Once the vegetables soften, add the scallops and keep simmering for about 3 to 5 minutes. Adjust the seasoning with salt and pepper and it's done!
6. Serve in a soup bowl, and garnish with parsley. You can turn this into a cafe-style soup set if served with French bread.

Story Behind this Recipe

When I had leftover boiled scallops, I used them in place of Manila clams and made this clam chowder. Because it turned out so good, I now make this chowder with scallops more frequently than regular clam chowder. What makes me happy is that there is no need to de-sand and no trash (= clam shells) as well.