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Nantucket Scallop Chowder

Nantucket Scallop Chowder
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Yield: 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

Saute the onions in the butter, and remove them from the pan. Cut up the scallops, and saute 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.

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