Abalone Chowder
Taken from the Abalone Lover’s Cookbook.

Made with:
Abalone from The Abalone Farm, Cayucos, CA

1 qt. Water
1 tspn. Salt
4 Red potatoes - (large - about 2 lbs.)
1 lb. Abalone (raw, tenderized, cut into _ inch cubes)
6 slices of Bacon
1/4 cup Flour – (all purpose)
1/2 tspn. Salt
1/8 tspn. Pepper
1/8 tspn. Dried Thyme Leaves
3 cups Milk
1 Bay Leaf (small)
2 cups Half and Half
2 tbls. Sesame Oil

In a skillet, heat the oil and quickly fry the abalone cubes until golden brown, about 30 seconds and set aside. Heat the water in a 2 quart saucepan until boiling. Add 1 tsp salt and the potatoes, return to boiling, then reduce heat and simmer until potatoes are tender about 30 minutes. Drain and cool the potatoes, then peel and cut into half inch cubes and set aside.

In a dutch oven, over medium high heat, cook the bacon until crisp, stirring occasionally. Remove with a slotted spoon and set aside. Add the onion, then cook and stir until tender, about 2 minutes.

Reduce to medium heat and stir in milk, flour, 1/2 tspn. salt, pepper and thyme. Cook, stirring constantly until thickened and bubbly. Reduce heat to low, blend in the half and half, and add the potato cubes and abalone. Cook over low heat, gently stirring, for 12 – 13 minutes more. Garnish with sliced green onion, if desired. Serve.

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Other Great Recipes Links:
Abalone Chowder
Abalone Cioppino
Abalone D' Ore
Abalone Medallions
Beurre Blanc Sauce

Other Related Links:
The Abalone Farm
Memories from Guglionesi


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