Recipe Archives->Soups->Abalone Chowder

Abalone Chowder

1 pound fresh abalone, ground or chopped very finely
1/4 cup butter mixed with 2 Tablespoons oil
1/2 cup leeks, thinly sliced
1/2 cup onions, chopped
1/2 cup green peppers, chopped
1/4 cup celery, chopped
1/2 pint fish stock or clam juice
2 cups diced potatoes
Salt and pepper to taste

1/4 cup butter
1/2 cup flour
salt to taste
Pinch of nutmeg
Pinch of cayenne pepper
1 pint half and half
1/4 cup sherry

In a gallon pot, put the oil and butter mix.  When mixture is hot,
add all of the vegetables and saute them until they are lightly
brown.

Add the chopped abalone and the clam juice, and then bring to the
boil.

Add the diced potatoes and let the chowder simmer while you prepare
the following cream sauce.

In a separate saucepan, melt 1/4 cup butter.  Add the flour, then
blend it in thoroughly. Add salt to taste, a pinch of nutmeg, and
cayenne pepper.  Let simmer for 2 minutes.

Now add a heated pint of half-and-half, mixing constantly.  When
smooth, add Sherry.

Add this cream sauce to the above simmering chowder.  Bring to a
quick boil, stirring well.

Serve with chunks of fresh sourdough or French Bread.

Printable version: abalone-chowder.txt.