|Tony's Bay Scallop Chowder
Half lb butter
2 cups onion, diced
Half lb flour
Three quarters of a gallon of water
2 cups white wine
Quarter lb clam base
Half cup parsley chopped
Quarter cup fresh dill chopped
4 bay leaves
2.3 oz half & half creamer
2 lbs bay scallops
In a large sauce pan heat butter and saute onions until translucent.
Add flour and stir to make roux.
Cook for 5 minutes over low flame, stirring constantly. Be careful not to allow the roux to brown.
Slowly incorporate the water while stirring with a whisk to avoid lumps. Add wine, clam base, parsley, dill, and bay leaves. Simmer for 30 to 45 minutes over low heat.
Whisk in desired amount of half-and-half. Add the scallops and slowly poach just until they begin to turn opaque and firm, about 3 minutes.
Be careful not to overcook scallops.
Prepared by Christopher DeJohn