2017-12-28 / Life in Leelanau

County Cuisine

Scallop chowder good for New Year’s meal — or whenever

Today's recipe for Signature Scallop Chowder come from Martha's Leelanau Table, the red house located on St. Joseph Street in Suttons Bay. Martha says this is one of her favorite chowders and suggests this dish for a New Year's holiday meal or just about any time during the winter months. Martha's will be open 7 nights through the winter and will have 2 soups every day for lunch. Breakfast and lunch are served Wednesday -Saturday 8-11 and 11-3 while Sunday brunch is 9-2. Martha's will be closed on New Years Day.

Signature Scallop Chowder (may be doubled)

Ingredients:

1/2 stick unsalted butter

1 large onion chopped dozen sea scallops chopped roughly

1 quart Shetler's Heavy whipping Cream or regular whipping cream

2 tsp fresh thyme chopped

4 yellow potatoes chopped roughly

1/4 cup pernod

Directions

Put the butter in a large pot and add onions, potatoes, and thyme and salt and pepper

Cook for 10 minutes on low til potatoes are cooked.

Add scallops and cream .

Bring to a simmer and cook for half hour.

Add the Pernod

Taste and adjust with salt and pepper.

Enjoy this, it is one of my favorite chowders!

County Cuisine Participants: 9 Bean Rows, Art's Tavern, Anderson's Market, Bella Fortuna, Big Cat Brewery, The Bluebird, Chimoski's Bakery, La Becasse, Bogey's 19th Hole at Leland Lodge, Funistrada, Little Traverse Inn, Pegtown Station, The Riverside Inn, Trish's Dishes, Tucker's of Northport, and Western Avenue Grill.

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