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Chef John's Bay Scallop Chowder

4

45 min

Chef John's Bay Scallop Chowder

Chef John's Bay Scallop Chowder Photo 1

Time

45 min

Serving

4 persons

Calories

300

Rating

4.00★ (64)

Cuisine

Author: Victoria Buriak
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

  • olive oil: 2 tsp
  • slices bacon: 2 piece (cut into small pieces)
  • yellow onion: 0.5 piece (diced)
  • rib celery: 1 piece (diced)
  • garlic: 2 clove (minced)
  • clam juice: 1 bottle (8 ounce bottle)
  • low-sodium chicken broth: 1 cup
  • Yukon Gold potatoes: 1 cup (cubed)
  • pinch cayenne pepper: 1 piece (to taste)
  • black pepper: (to taste, freshly ground)
  • heavy whipping cream: 0.5 cup
  • red Fresno Chili pepper: 1 piece (diced)
  • lemon zest: 1 tsp
  • salt: (to taste)
  • bay scallops: 1 pound
  • fresh tarragon: 1 Tbsp (chopped)

Metric Conversion

Stages of cooking

Chef John's Bay Scallop Chowder Photo 21
Chef John's Bay Scallop Chowder Photo 32
Chef John's Bay Scallop Chowder Photo 4 3
  1. Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
    Chef John's Bay Scallop Chowder Photo 2
  2. Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 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, about 5 minutes. Season with lemon zest and salt.
    Chef John's Bay Scallop Chowder Photo 3
  3. Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon. Chef John
    Chef John's Bay Scallop Chowder Photo 4

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