CHEF EVAN'S ABALONE CHOWDER

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Abalone Chowder

1 quart water
1 teaspoon salt
4 large red potatoes ( about 2 pounds)
1 pound raw tenderized abalone cut into 1/4 inch cubes
6 slices bacon, chopped
1/4 cup all-purpose flour
1/2 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 sear the abalone cubes until they're golden brown. Don't overcook them. Set aside. Heat the water in a 2 -quart sauce pan until boiling. Add 1 teaspoon salt and the potatoes, return to boiling. reduce the heat and simmer until the potatoes are tender,about thirty minutes. Drain and cool the potatoes, then peel and cut them into 1/2 inch cubes and set aside.

In a dutch oven, over medium high heat, cook the bacon until crisp,stirring occasionally. Remove the bacon 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 the milk,flour,1/2 teaspoon salt,pepper,sesame oil 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 chive sprouts or green onions.