Bay Scallop Chowder

Photo by PineyCook
Adapted from food52.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from food52.com

Ingredients

  • 3

    tablespoons unsalted butter

  • 2

    ounces thickly sliced smoked bacon, finely chopped

  • 1

    large onion, finely chopped

  • 1

    large garlic clove, minced

  • 1/2

    teaspoon crushed red pepper

  • 6

    cups bottled clam broth

  • 6

    cups chicken stock or canned low-sodium broth

  • Bouquet garni made with 2 bay leaves, 5 fresh parsley sprigs, 3 fresh thyme sprigs and 8 black peppercorns, wrapped in cheesecloth

  • 1 1/2

    pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice

  • 2 1/4

    cups heavy cream

  • 2

    tablespoons cornstarch

  • 2

    large leeks, white and tender green, halved lengthwise and sliced crosswise 1/8 inch thick

  • 1 1/2

    pounds bay scallops, membranes removed

  • Salt and freshly ground black pepper

  • 1/4

    cup finely chopped fresh chives

Directions

1. Melt the butter in a large enameled cast-iron casserole. Add the bacon and cook over moderately high heat, stirring, until lightly browned, about 2 minutes. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Stir in the garlic and crushed red pepper and cook, stirring, until the garlic is fragrant, about 2 minutes. 2. Add the clam broth, chicken stock and bouquet garni to the casserole and bring to a boil over high heat. Lower the heat to moderately high heat and simmer uncovered for 20 minutes. (The recipe can be refrigerated for up to 2 days. Bring to a boil before proceeding.) 3. Add the diced potatoes to teh soup and cook over moderately high heat until just tender, about 10 minutes. Discard the bouquet garni. 4. In a medium bowl, whisk 1/4 cup of the heavy cream with the cornstarch until smooth. Whisk in the remaining 2 cups cream, then whisk the mixture into the soup. Bring the soup to a boil over moderately high heat. Add the leeks and cook until just tender, about 4 minutes. (The chowder can stand at room temperature for up to 3 hours. Rewarm before finishing.) 5. Stir the scallops into the chowder and cook over moderate heat just until opaque throughout, 2 to 3 minutes; don't let the soup boil. Season with salt and pepper. Ladle the chowder into a tureen or individual bowls. Garnish with the chopped chives and serve at once.

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