- 2 teaspoons olive oil
- 2 slices bacon, cut into small pieces
- 1/2 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
- 1/2 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
- 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.
04/28/2018
recipepes.com
Chef John's Bay Scallop Chowder, recipe
PT15M
PT1H
5
455 calories
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