[Commercialization of convenient food] Tongyeong Scallop Chowder
Chowder, a traditional dish of New England in the U.S., as a scallop from Tongyeong! Chowder is a soup boiled with chopped potatoes and seafood in milk. Seafarers in New England used to make it right off deck It started with hard biscuits like hard bread It's soul food like cold raw fish soup in Korea. Think of a clam chowder I used fresh and thick scallops from Tongyeong.
4 serving
Within 60 minutes
유상호Sangho
Ingredients
  • Bacon
    200g
  • Butter
    2T
  • onion
    1ea
  • Celery
    2ea
  • Water
    240ml
  • Scallops
    1kg
  • Milk
    500ml
  • Potato
    500g
  • bay leaf
    2piece
  • Salt
  • ground pepper
    little
  • whipped cream
    240ml
Cooking Steps
STEP 1/21
Prepare 1kg of scallops from Tongyeong.
Generally, 1kg is less than 12 to 15kg.
STEP 2/21
The scallops that have been dried up
Soak in tap water for about 20 minutes.
You can soak it in water and start cooking.
STEP 3/21
Cut bacon into 1cm thick pieces.
STEP 4/21
Add 30ml of water to the bacon
Stir-fry it over medium heat.
STEP 5/21
Because I added water
It doesn't burn even in strong fire.
Until the water evaporates
Cook over high heat.
STEP 6/21
The water started to disappear
When the oil comes out, turn it down to medium heat.
Cook until enough oil is available.
STEP 7/21
enough oil to drain the bacon
Rendering takes about 15 minutes
In the meantime, chop the onion and celery.
STEP 8/21
There's enough oil from the bacon
When golden, add 2T of butter.
STEP 9/21
Add chopped onions and celery and stir-fry.
So that the vegetables don't burn over medium heat
Stir-fry it for 5 minutes.
STEP 10/21
Pour 240ml of water.
STEP 11/21
Prepare scallops soaked in water.
Remove as much mud from scallops as possible.
STEP 12/21
Put the scallops into the pot as they are.
STEP 13/21
Close the lid. On the highest heat
Boil it for 3 to 4 minutes.
STEP 14/21
If you steam it for 3 minutes, the scallop opens its mouth
The clam meat is exposed.
I'll move this scallop to another bowl
Please separate the clam meat.
STEP 15/21
In the remaining liquid, the chopped potatoes
Add milk, bay leaf and salt pepper
Boil over high heat.
When it starts to boil, lower the heat to low.
Make the potatoes soft enough
Boil it for 20 to 30 minutes.
STEP 16/21
Chop the right clams with a knife.
STEP 17/21
It took about 30 minutes to boil
The oil is separated as shown in the picture
The formation of a layer of oil appears.
It's from bacon, butter, and milk
It needs to be emulsified again.
STEP 18/21
First, take out the contents using a sieve.
Throw away the bay leaves
Combine with minced clam meat.
STEP 19/21
Use a blender to use the remaining liquid
Grind it for 2 minutes.
Starting with weak power, with strong power
Blend it for 2 to 3 minutes.
STEP 20/21
Put the ingredients back into the blended soup
Boil it a little and season it for the last time.
Add whipped cream to taste.
STEP 21/21
It's done!
No matter how simple the recipe is, it's hard to prepare seafood Demand is decreasing as lifestyle gets busier. Scallops are easier to process than other seafood, Even young people who don't like seafood have cream soup It is good for simple food because it can be accessed without resistance.
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