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Bay Scallop Chowder

Source of Recipe


Food & Wine, 1995






List of Ingredients



• 3 Tbsp unsalted butter
  
• 2 ounces thickly sliced smoked bacon, finely chopped
  
• 1 large onion, finely chopped
  
• 1 large clove garlic, minced
  
• 1/2 tsp 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 lbs. Yukon Gold potatoes, peeled, cut into 1/4-inch dice
  
• 2-1/4 cups heavy cream
  
• 2 Tbsp cornstarch
  
• 2 large leeks, white and tender green, halved lengthwise and sliced crosswise 1/8-inch thick
  
• 1-1/2 lbs. bay scallops, membranes removed
  
• Salt and freshly ground pepper
  
• 1/4 cup finely chopped fresh chives
  






Instructions



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. Cook, stirring occasionally, until softened, about 7 minutes. Stir in the minced garlic and the crushed red pepper and cook, stirring, until the garlic is fragrant, about 2 minutes.
   
   
2. Add the bottled clam broth, the stock, and the bouquet garni. Bring to a boil over high heat. Lower the heat to moderately high. Simmer for 20 minutes. (Make-Ahead: The recipe can be refrigerated for up to 2 days. Bring to a boil before proceeding.)
   
   
3. Add the potatoes 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 cream with the cornstarch until smooth. Whisk in the remaining 2 cups cream, then whisk into the soup. Bring to a boil over moderately high heat. Add the leeks and cook until just tender, about 4 minutes. (Make-Ahead: 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 into a tureen or individual bowls. Garnish with the chives, and serve at once.
   
   Makes 12 servings.