Chef John's Bay Scallop Chowder
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Chef John's Bay Scallop Chowder

1. Olive oil - 2 teaspoons
2. Bacon, cut into small pieces - 2 slices
3. Yellow onion, diced - ½
4. Celery, diced - 1 rib
5. Garlic, minced - 2 cloves
6. Clam juice - 1 (8 ounce) bottle
7. Low-sodium chicken broth - 1 cup
8. Cubed Yukon Gold potatoes - 1 cup
9. Cayenne pepper, or to taste - 1 pinch
10. Freshly ground black pepper to taste - 1 pinch
11. Heavy whipping cream - ½ cup
12. Red Fresno chile pepper, diced - 1
13. Lemon zest - 1 teaspoon
14. Salt to taste - 1 teaspoon
15. Bay scallops - 1 pound
16. Chopped fresh tarragon - 1 tablespoon

How to cook deliciously - Chef John's Bay Scallop Chowder

1. Stage

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.

2. Stage

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.

3. Stage

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. Chef John