FBD

Chef John's Bay Scallop Chowder

AmericanSeafoodEasy45 minBy Northstar

Ingredients

Servings
4
  • 2 tsp olive oil
  • 2 slices bacon, cut into small pieces
  • 0.5 yellow onion, diced
  • 1 rib celery, diced
  • 2 cloves garlic, minced
  • 8 fl oz clam juice
  • 1 cup low-sodium chicken broth
  • 1 cup cubed Yukon Gold potatoes
  • 0.5 cup heavy whipping cream
  • 1 red Fresno chile pepper, diced
  • 1 tsp lemon zest
  • 1 lb bay scallops
  • 1 tbsp fresh tarragon, chopped
  • 1 pinch cayenne pepper
  • 1 pinch salt and black pepper to taste

Instructions

  1. 1

    Heat olive oil in a large pot over medium heat. Cook bacon until slightly browned, 3–5 minutes. Add onion and cook until soft and translucent, 3–5 minutes. Stir in celery and garlic and cook until fragrant, 1 minute.

  2. 2

    Pour in clam juice, chicken broth, and potato cubes. Add cayenne and black pepper. Bring to a simmer and cook until potatoes are almost tender, 12–15 minutes.

  3. 3

    Stir in cream and diced chile pepper. Simmer until potatoes are fully tender and chowder thickens slightly, about 5 minutes. Season with lemon zest and salt.

  4. 4

    Add scallops to the chowder and cook over medium heat until scallops are tender and opaque, 1–3 minutes. Remove from heat, stir in fresh tarragon, and serve immediately.

Tags

american