Chef John's Bay Scallop Chowder recipe
All Recipes Soups, Stews and Chili Recipes Chowders
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
Nutrition Info
- 300.2 caloriescarbohydrate: 17.2 gcholesterol: 96.6 mgfat: 11.1 gfiber: 1.6 gprotein: 32.9 gsaturatedFat: 4.5 gservingSize: -sodium: 642.2 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Bay Scallop Chowder
Directions
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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.
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.
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.