Abalone Chowder Recipes
ABALONE CHOWDER
California comfort food from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Chowders
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove abalone from shell and pound with a mallet until soft (abalone from the market is already tenderized).
- Add water and salt; simmer about 1 hour or until tender.
- Drain and force through food chopper and return to cooking water.
- Dice bacon and fry until crisp.
- Remove bacon and fry onions until translucent in bacon fat.
- Add bacon, onions, potatoes and parsley to the ground abalone and cook until potatoes are tender (about 20 minutes), adding more water as needed.
- When ready to serve, add milk and heat almost to boiling; add cracker crumbs and butter and serve at once.
Nutrition Facts : Calories 573.6, Fat 24.9, SaturatedFat 11.1, Cholesterol 148, Sodium 1319.4, Carbohydrate 55.5, Fiber 5.4, Sugar 3.5, Protein 31.7
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