Seared Scallop Chowder

 

Chock full of scallops, this thick, creamy, classically flavored chowder showcases the mollusks’ silken texture.

What you will need

1 lb. dry sea scallops, side muscle removed

4 slices bacon

2 Tbs. plus 1 tsp. unsalted butter

2 small celery ribs, sliced 1/4 inch thick (about 1/2 cup)

1 medium yellow onion, cut into 1/4-inch dice (about 1 cup)

2 Tbs. all-purpose flour

2 8-oz. bottles clam juice

1 large Yukon Gold potato, peeled and cut into 1/2-inch dice (about 1-3/4 cups)

1/2 cup heavy cream

1 dried bay leaf

1/2 tsp. chopped fresh thyme

Freshly ground black pepper

1 Tbs. chopped fresh flat-leaf parsley

1 tsp. canola oil

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