MANHATTAN SCALLOP CHOWDER

By BobD

Ingredients

• 3 ounces bacon, diced (4 slices)
• 1 large onion, diced
• 1/2 teaspoon kosher salt, more to taste
• 1/2 teaspoon freshly ground black pepper, more to taste
• Pinch of fennel seeds
• 2 stalks celery, sliced
• 1 large fennel bulb, diced, fronds reserved
• 1 fat garlic clove, minced
• 1 bay leaf
• 1 pound potatoes, peeled and diced
• 1 quart chicken broth
• 1 28-ounce can plum tomatoes
• 1 8-ounce bottle clam juice
• 3 tablespoons Pernod
• 1 pound bay scallops
• Oyster crackers, for serving (optional).

Details

Servings 6

Preparation

Step 1

1. In a soup pot, cook bacon until golden, 3 minutes. Add onion, salt, pepper and fennel seeds and cook, stirring, until onion is limp, about 5 minutes. Stir in the celery, diced fennel, garlic and bay leaf and sauté for 10 minutes longer.

2. Add potatoes, broth, tomatoes and their juices and clam juice. Bring to a simmer and cook for 20 minutes. Add Pernod and simmer for 10 minutes more.

3. Chop fennel frond to yield 2 or 3 tablespoons. Add to pot along with bay scallops. Simmer gently just until scallops are cooked through, about 2 minutes. Serve with oyster crackers if desired.

Yield: 6 servings.