Scallop Chowder Port Perry Style

By bdjrempel

Ingredients

• 1 pkg bacon, chopped
• 2 leeks chopped
• 2 cloves garlic chopped
• 3 c sliced mushrooms
• 1 1/2 c chopped celery
• 1 3/4 tsp dried thyme
• 1 bottle clam juice + chicken stock to equal 4 cups liquid
• 1/2 c white wine
• 3 c potatoes, peeled and cut into 1/2 in pieces
• 2 c half and half
• 3 tbsp butter
• 3 tbsp flour
• 1 lb bay scallops (you can also add some chopped shrimp)
• paprika and parmesan

Preparation

Step 1

Saute bacon over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain well.
Drain all but 2 tbsp bacon fat from pan. Add mushrooms, garlic, leeks and thyme and saute until golden.
Add clam juice, broth, wine and potatoes. Bring to boil. Reduce heat and simmer covered until potatoes are tender,
about 15 minutes. In small pan, melt butter and add flour until combined. Add half and half and bacon (saving some for garnish);
bring to a simmer.
(Can be prepared 1 day ahead. Cover and refigerate. Bring to a simmer before continuing.)
Add scallops and shrimp (if using) and simmer until scallops are opaque and shrimp is cooked (about 3 minutes)
Sprinkle with paprika and parmesan.
Enjoy!