1256. ABALONE CHOWDER with BACON

serves 8


1 quart water
1 teaspoon salt
4 large red potatoes, (about 2 pounds)
1 pound raw tenderized abalone, cut into ¼ inch cubes
6 slices bacon, chopped
¼ cup all-purpose flour
½ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme leaves
3 cups milk
1 small bay leaf
2 cups Half and Half
2 tablespoons 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 teaspoon 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 ½ 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, ½ teaspoon 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 to 13 minutes more. Garnish with sliced green onion, if desired.


courtesy of: The Abalone Lover's Cookbook by Jeri Siegel and Michael Hill