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| Chef John's Bay Scallop Chowder |
"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
- 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
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 45M |
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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.
Notes :
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