Chef John’s Bay Scallop Chowder

by

Description

Every once in a while I make a dish that no matter how great it tastes, I just can’t get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.

Ingredients

  • 2 teaspoons olive oil
  • 2 slices bacon, cut into small pieces
  • ½ yellow onion, diced
  • 1 rib celery, diced
  • 2 cloves garlic, minced
  • 1 (8 ounce) bottle clam juice
  • 1 cup low-sodium chicken broth
  • 1 cup cubed Yukon Gold potatoes
  • 1 pinch cayenne pepper, or to taste
  • freshly ground black pepper to taste
  • ½ cup heavy whipping cream
  • 1 red Fresno chile pepper, diced
  • 1 teaspoon lemon zest
  • salt to taste
  • 1 pound bay scallops
  • 1 tablespoon chopped fresh tarragon

Instructions

  1. Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned
  2. 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent
  3. 3 to 5 minutes. Stir celery and garlic into onion mixture
  4. cook until fragrant
  5. 1 minute.
  6. Pour clam juice
  7. chicken broth
  8. potato
  9. cayenne pepper
  10. and black pepper into bacon mixture; bring to a simmer
  11. reduce heat to medium low
  12. and cook until potatoes are almost tender
  13. 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine
  14. about 5 minutes. Season with lemon zest and salt.
  15. Stir scallops into chowder and cook over medium heat until scallops are tender and white
  16. 1 to 3 minutes. Remove from heat; stir in tarragon.

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 4

Leave a Comment