Shellfish Chowder

Course : Chowders
Serves: 4
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3 cups chicken broth
3 cups quick cooking tapioca
1 pint shucked oysters
1 cup canned baby clams
1/2 pound bay scallops
3 large egg yolk
3/4 cup cream
1/2 teaspoon msg
1/4 teaspoon celery salt
1/8 teaspoon salt
1/8 teaspoon fresh ground white pepper

Preparation / Directions:

Combine chicken broth and tapioca, let stand for 5 minutes meanwhile, combine oysters in liquor, clams, and scallops in a saucepan, over a medium flame heat to a boil, reduce heat, and simmer for 5 minutes drain well and reserve liquor combine reserved liquor and broth mixture in a saucepan, over a medium flame heat just to a boil, reduce heat, and stir until thickened remove from heat stir 2 tablespoons broth mixture into yolks-mix well vigorously whisk yolks back into broth mixture-mix well heat and stir for 5 minutes, without boiling stir in remaining ingredients-mix well heat through, without boiling serve hot


Nutritional Information:

233 Calories (kcal); 17g Total Fat; (64% calories from fat); 16g Protein; 4g Carbohydrate; 217mg Cholesterol; 926mg Sodium

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