Home Restaurant's Clam and Scallop Chowder with Sweet Cream and Leeks

Makes: 10 servings. Prep: 15 minutes. Cook: about 35 minutes.

Home Restaurant's Clam and Scallop Chowder with Sweet Cream and Leeks
Servings: 10 Prep 15 mins Cook 35 mins


  • 1 1/2 pounds local bay or sea scallops
  • 4 cups shucked or canned drained clams, chopped
  • 3 tablespoons unsalted butter
  • 2 cups thinly sliced leeks, washed
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 1 1/2 cups clam juice or fish stock
  • 5 cups heavy cream
  • 2 cups peeled and diced white potatoes (1/2-inch dice)
  • Kosher salt, to taste, depending on fresh or canned clams
  • 1/4 teaspoon black pepper
  • 3 tablespoons chopped fresh parsley
  • 2 teaspoons paprika

Make It

1. Remove the muscle on the side of the scallop that it uses to attach itself to the shell and discard. Refrigerate the scallops and clams until ready to use.

2. Melt butter in a large soup pot over medium-low heat. Add the leeks and gently cook them until softened, about 3 minutes. Add the flour and cook, stirring constantly, for 2 minutes longer. Add wine and clam juice. Increase heat to medium-high; boil until reduced by a third, about 15 minutes. Add cream and potatoes; return heat to medium-low. Simmer until potatoes are tender, about 12 minutes. (Can be made ahead to this point and chilled. To serve, reheat gently over low heat and proceed.)

3. Add the clams and scallops and simmer until just heated through, 2 to 3 minutes. Season with salt and pepper. Ladle into hot soup bowls and garnish with the parsley and paprika.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 637, Fat, total (g): 50, chol. (mg): 234, carb. (g): 18, pro. (g): 25, sodium (mg): 300, Percent Daily Values are based on a 2,000 calorie diet.