Serves: 4
Total Calories: 679
Melt butter in large pan and lightly sauté scallops, corn, onion, celery, potatoes, thyme, and parsley. Add juice and bring to a boil. Lower heat and simmer 15 minutes. Add clams and Worcestershire and simmer for 5 minutes. Remove from heat and add cream.
This Quahog “Chowdah” recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
