Nantucket Scallop Chowder

By Yankee Magazine

Aug 17 2007

This simple recipe for Nantucket Scallop Chowder combines fresh, succulent scallops with potatoes in a creamy milk base.


Serves 6


2 onions, sliced
4 tablespoons butter
1 pint scallops
2 cups boiling water
1 cup potatoes, diced
4 cups scalded milk
salt and pepper
chopped dill


Sauté the onions in the butter, and remove them from the pan. Cut up the scallops, and sauté them in the butter. Add the onions and potatoes to the boiling water, and simmer 20 minutes. Add the scallops and scalded milk, and simmer for an additional 15 minutes. Season with salt and pepper, and garnish with a good quantity of chopped dill.