Nantucket Scallop Chowder
List of Ingredients
8 slices thick-cut bacon, chopped
2 onions, chopped
1 3/4 teaspoons dried thyme
4 cups bottled clam juice
1/2 cup dry white wine
2 white-skinned potatoes, peeled, cut into 1/2-inch pieces 1/2 cup whipping cream
2 tablespoons (1/4 stick) butter
1 pound bay scallops
Paprika
Recipe
A delicious twist on clam chowder, this hearty winter soup is full of tender scallops and smoky bacon.
Saute bacon in heavy large saucepan over medium heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain well. Drain all but 2 tablespoons bacon fat from saucepan. Add onions and thyme to same saucepan and saute over medium-high heat until onions are light golden, about 10 minutes. Add 4 cups clam juice, 1/2 cup white wine and potatoes. Bring to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Add cream and half of bacon and bring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Melt 1 tablespoon butter in heavy large skillet over high heat. Add half of scallops and saute until light golden, about 2 minutes. Add scallops to chowder. Repeat with remaining butter and scallops. Season chowder to taste with salt and pepper.
Ladle chowder into bowls. Sprinkle with paprika and remaining bacon and serve immediately.
6 Servings
Bon Appetit
December 1995
This is similar to the clam chowder I make so you can substitute clams for scallops in this if you want.
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