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Chef John's Bay Scallop Chowder
Chef John's Bay Scallop Chowder
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in Chef John's flavorful bay scallop chowder with bacon, potatoes, and a hint of spice.
Ingredients:
  • 2 teaspoons olive oil
  • 2 slices bacon, cut into small pieces
  • 0.5 yellow onion, diced
  • 1 rib celery, diced
  • 2 cloves garlic, minced
  • 1 (8 ounce) bottle clam juice
  • 1 cup low-sodium chicken broth
  • 1 cup cubed Yukon Gold potatoes
  • 1 pinch cayenne pepper, or to taste
  • freshly ground black pepper to taste
  • 0.5 cup heavy whipping cream
  • 1 red Fresno chile pepper, diced
  • salt to taste
  • 1 pound bay scallops
  • 1 tablespoon chopped fresh tarragon
Instructions:
  • In a skillet over medium heat, render fat and slightly brown bacon in olive oil for 3 to 5 minutes. Add onion and cook until soft and translucent for another 3 to 5 minutes. Stir in celery and garlic, cook until fragrant for 1 minute.
  • Combine clam juice, chicken broth, potato, cayenne pepper, and black pepper with the bacon mixture. Simmer until potatoes are almost tender, around 12 to 15 minutes. Add cream and chile pepper, simmer until potatoes are fully tender, about 5 minutes. Finish by seasoning with lemon zest and salt.
  • Gently fold in scallops to the chowder and simmer until tender and white, about 1 to 3 minutes. Take off the heat and stir in fragrant tarragon.

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