Chef John’s Bay Scallop Chowder Recipe

Ingredients

Instructions

  1. 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. 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. 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.

     

Nutrition Facts

Calories: 300
                                    % Daily Value *
Total Fat: 17 %
Saturated Fat: 
Cholesterol: 32 %
Sodium: 26 %
Potassium: 19 %
Carbohydrates: 6 %
Fiber: 6 %
Sugar: 
Protein: 66 %
Exchange Other Carbs: 
Vitamin A Iu: 
Niacin Equivalents: 
Vitamin B6: 
Vitamin C: 
Folate: 
Calcium: 
Iron: 
Magnesium: 
Thiamin: 

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