Recipes

Ingredients: two lb bay scallops 1 bunch modest "baby" Vidalia onions (with greens attached), diced 1 shallot, minced 1 large bulb fennel, diced 1 rather large russet potato, diced two stalks celery, chopped 4-5 (thin, regular) slices bacon, diced as well as cooked until crisp two cups 2% milk two cups one-half as well as half two tablespoons olive petroleum (or a mix of bacon grease as well as olive oil) 1/2 teaspoon thyme body of body of water salt freshly dry reason pepper Directions: Heat the butter or petroleum inward a dutch oven or large pot. Saute the white parts of the onion, shallot, celery as well as fennel until the vegetables are softened. Meanwhile, boil the potatoes until virtually fully cooked. Drain as well as ready aside.  Add  the scallops,  bacon, spices, potatoes, milk, one-half as well as one-half to the vegetable mixture as well as simmer until the scallops are cooked through. Stir inward the light-green tops of the Vidalia onion. Serv

Ingredients: two lb bay scallops 1 bunch modest "baby" Vidalia onions (with greens attached), diced 1 shallot, minced 1 large bulb fennel, diced 1 rather large russet potato, diced two stalks celery, chopped 4-5 (thin, regular) slices bacon, diced as well as cooked until crisp two cups 2% milk two cups one-half as well as half two tablespoons olive petroleum (or a mix of bacon grease as well as olive oil) 1/2 teaspoon thyme body of body of water salt freshly dry reason pepper Directions: Heat the butter or petroleum inward a dutch oven or large pot. Saute the white parts of the onion, shallot, celery as well as fennel until the vegetables are softened. Meanwhile, boil the potatoes until virtually fully cooked. Drain as well as ready aside.  Add  the scallops,  bacon, spices, potatoes, milk, one-half as well as one-half to the vegetable mixture as well as simmer until the scallops are cooked through. Stir inward the light-green tops of the Vidalia onion. Serv

Ingredients: two lb bay scallops 1 bunch modest "baby" Vidalia onions (with greens attached), diced 1 shallot, minced 1 large bulb fennel, diced 1 rather large russet potato, diced two stalks celery, chopped 4-5 (thin, regular) slices bacon, diced as well as cooked until crisp two cups 2% milk two cups one-half as well as half two tablespoons olive petroleum (or a mix of bacon grease as well as olive oil) 1/2 teaspoon thyme body of body of water salt freshly dry reason pepper Directions: Heat the butter or petroleum inward a dutch oven or large pot. Saute the white parts of the onion, shallot, celery as well as fennel until the vegetables are softened. Meanwhile, boil the potatoes until virtually fully cooked. Drain as well as ready aside.  Add  the scallops,  bacon, spices, potatoes, milk, one-half as well as one-half to the vegetable mixture as well as simmer until the scallops are cooked through. Stir inward the light-green tops of the Vidalia onion. Serv

Ingredients: ane onion, finely chopped ane bulb fennel, diced iii cloves garlic, minced ane teaspoon anchovy paste 1/2 loving cup dry out white wine 8 oz bottled clam juice nine oz fresh linguine, cooked 50 lilliputian cervix clams freshly solid set down dark pepper 1/3 loving cup chopped fresh parsley Directions: Heat roughly olive petroleum inwards a large, heavy pot. Sauté onion in addition to fennel until translucent. Add garlic in addition to anchovy glue in addition to cook, stirring occasionally until fragrant. Pour inwards vino in addition to clam juice in addition to boil until slightly reduced, 3-5 minutes. Add the clams in addition to pepper to the sauce in addition to simmer, covered, until the clams are fully opened. Toss amongst parsley in addition to pasta. My thoughts: I've been on a fennel kicking always since I made that fennel-scallop chowder that was a-mazing. Who knew that fennel paired in addition to hence good amongst seafood? Plus a nove

Ingredients: ane onion, finely chopped ane bulb fennel, diced iii cloves garlic, minced ane teaspoon anchovy paste 1/2 loving cup dry out white wine 8 oz bottled clam juice nine oz fresh linguine, cooked 50 lilliputian cervix clams freshly solid set down dark pepper 1/3 loving cup chopped fresh parsley Directions: Heat roughly olive petroleum inwards a large, heavy pot. Sauté onion in addition to fennel until translucent. Add garlic in addition to anchovy glue in addition to cook, stirring occasionally until fragrant. Pour inwards vino in addition to clam juice in addition to boil until slightly reduced, 3-5 minutes. Add the clams in addition to pepper to the sauce in addition to simmer, covered, until the clams are fully opened. Toss amongst parsley in addition to pasta. My thoughts: I've been on a fennel kicking always since I made that fennel-scallop chowder that was a-mazing. Who knew that fennel paired in addition to hence good amongst seafood? Plus a nove

Ingredients: ane onion, finely chopped ane bulb fennel, diced iii cloves garlic, minced ane teaspoon anchovy paste 1/2 loving cup dry out white wine 8 oz bottled clam juice nine oz fresh linguine, cooked 50 lilliputian cervix clams freshly solid set down dark pepper 1/3 loving cup chopped fresh parsley Directions: Heat roughly olive petroleum inwards a large, heavy pot. Sauté onion in addition to fennel until translucent. Add garlic in addition to anchovy glue in addition to cook, stirring occasionally until fragrant. Pour inwards vino in addition to clam juice in addition to boil until slightly reduced, 3-5 minutes. Add the clams in addition to pepper to the sauce in addition to simmer, covered, until the clams are fully opened. Toss amongst parsley in addition to pasta. My thoughts: I've been on a fennel kicking always since I made that fennel-scallop chowder that was a-mazing. Who knew that fennel paired in addition to hence good amongst seafood? Plus a nove