New England Soups from the Sea by Craig Fear

Author:Craig Fear [Fear, Craig]
Language: eng
Format: epub
Published: 2022-01-22T00:00:00+00:00

Scallop and Wild Mushroom Chowder with Chives

SERVES 6

Though you can certainly use common store-bought mushrooms in this recipe, I highly encourage you to seek out wild mushrooms instead. Wild mushrooms have much more varied and interesting flavors.

Learning to forage and identify edible wild mushrooms is something I’ve only recently become interested in. With the help of guided walks from local experts, guidebooks, and online foraging communities, I’ve been able to clearly identify many types of edible mushrooms, such as black trumpets, chanterelles, hen of the woods, and more. But if foraging for wild mushrooms is not on your agenda anytime soon, do not worry. Many edible wild mushrooms are harvested by enthusiastic foragers and sold at farmers’ markets and other types of specialty markets. Try any type of wild mushroom in this recipe or use combinations of them.

If there are few options for wild mushrooms where you live, there’s a simple solution: use shiitake mushrooms. They have a rich, bold flavor that works really well in chowders, and their meaty texture is actually similar to scallops.

As for the scallops, small and sweet bay scallops or the much larger sea scallops are both fine to use. Because scallops don’t have their own broth, I’d recommend clam broth for a stronger seafood flavor. Fish stock or lobster stock is certainly usable too.

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