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Scallop Chowder with White Beans and Leeks

Scallop Chowder with White Beans and Leeks

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Servings: Serves 6

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

White beans stand in for potatoes in this filling chowder, adding fiber and saving time. The flavors taste even better the next day. Recipe may be frozen.
1 1/2 lb Large sea scallops
1 tablespoon Olive oil
3 oz Bacon slices
3 each Leeks, white/green parts, cleaned and sliced 1"
1 teaspoon Minced garlic
1 teaspoon Dried thyme
1/2 teaspoon Celery seeds
1/4 oz Dried whole bay leaves
30 oz White kidney beans, rinsed, drained
24 oz Juice, clam
1/2 cup White wine, dry
3/4 cup Half and half
1 teaspoon Salt
1/2 teaspoon Black pepper, freshly ground
3 tablespoon Chopped fresh parsley

directions:

1. Remove straps from scallops and set aside.
2. In a large Dutch oven or soup pot set over medium-high heat, warm oil. When hot, add bacon. Cook and stir until crisp, about 1 minute; remove bacon with a slotted spoon to paper towels to drain, leaving fat in pan. While bacon cooks, chop leeks into 1/2-inch pieces.
3. After removing bacon, add leeks, garlic, thyme, celery seeds, and bay leaves to pot; stir, cover, and cook, stirring occasionally, until leeks just begin to soften, about 3 to 5 minutes. Increase heat to high and add white beans, clam juice, and wine. Cover pot and bring mixture to a boil, about 5 to 7 minutes. Use a wooden spoon to mash some beans against side of pot to thicken chowder. Add half-and-half, scallops, salt, and pepper. Bring chowder to a simmer and reduce heat to medium-high.
4. Cover and cook until scallops are opaque and heated through, about 3 to 5 minutes. Adjust seasoning with additional salt and pepper if necessary. To serve, divide among six bowls and garnish with reserved bacon and parsley, if using. Finished chowder may be refrigerated for two days or frozen for up to two months.
Source: Hannaford fresh Magazine, January - February 2009

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Quantity Ingredients  
1 1/2 lb Large sea scallops  
1 tablespoon Olive oil  
3 oz Bacon slices  
3 each Leeks, white/green parts, cleaned and sliced 1"  
1 teaspoon Minced garlic  
1 teaspoon Dried thyme  
1/2 teaspoon Celery seeds  
1/4 oz Dried whole bay leaves  
30 oz White kidney beans, rinsed, drained  
24 oz Juice, clam  
1/2 cup White wine, dry  
3/4 cup Half and half  
1 teaspoon Salt  
1/2 teaspoon Black pepper, freshly ground  
3 tablespoon Chopped fresh parsley  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 349 kcal (17%)
Calories from Fat 144
Total Fat 16 g (25%)
Saturated Fat 13 g (65%)
Cholesterol 52 mg (17%)
Sodium 1257 mg (52%)
Total Carbohydrates 42 g (14%)
Dietary Fiber 15 g (60%)
Protein 40 g (67%)
Vitamins
Vitamin A 1085 IU (3%)
Vitamin C 21 mg (23%)
Minerals
Calcium 162 mg (12%)
Iron 14 mg (78%)
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