Abalone Chowder
Ingredients
3/4 to 1 pound tough abalone
4 slices bacon, diced
1 onion, minced
1 potato, diced
1 bottle (8 ounces) clam juice
3 cups milk, or 2 cups milk plus 1 cup half-and-half
2 tablespoons sherry (optional)
Salt and pepper
Preparation
Was this your usual breaded slice of abalone? If so, scrape off as much of the breading as you can (but no need to get it all; it will help thicken the soup). Mince the abalone (a food processor will help). Cook the bacon, stirring, in a saucepan until crisp. Remove and reserve the bacon. Put the onion and potato in the bacon fat in the saucepan and cook until the onions are golden. Add the abalone, clam juice, milk, bacon, and sherry. Heat to a simmer and cook for 5 minutes. Season with salt and pepper. Serve in warmed bowls.
