Chef John's Bay Scallop Chowder

Clam and Scallop Chowder

This creamy chowder combines savory bacon, tender scallops, and Yukon Gold potatoes in a rich broth flavored with garlic, celery, and a hint of lemon zest.

Ingredients

• 2 teaspoons olive oil
• 2 slices bacon, cut into small pieces
• 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
• cup heavy whipping cream
• 1 red Fresno chile pepper, diced
• 1 teaspoon lemon zest
• Salt, to taste
• 1 pound bay scallops
• 1 tablespoon chopped fresh tarragon

Directions

1. Heat olive oil in a large skillet over medium heat. Add bacon and cook, stirring occasionally, until the fat renders and the bacon becomes slightly browned, about 3 to 5 minutes.
2. Add the diced onion to the skillet and cook, stirring frequently, until the onion softens and turns translucent, about 3 to 5 minutes.
3. Stir in the diced celery and minced garlic. Continue cooking for about 1 minute, until fragrant.
4. Pour in the clam juice and chicken broth, followed by the cubed potatoes. Add cayenne pepper and freshly ground black pepper. Bring to a simmer over medium heat, then reduce the heat to medium-low. Let the mixture cook for about 12 to 15 minutes, or until the potatoes are nearly tender.
5. Stir in the heavy cream and diced Fresno chile pepper. Bring the mixture to a simmer again, cooking for an additional 5 minutes until the potatoes are completely tender and the flavors have melded together.
6. Season with lemon zest and salt to taste, adjusting seasoning as desired.
7. Carefully stir in the bay scallops and cook for 1 to 3 minutes, until the scallops are tender and opaque.
8. Remove the chowder from the heat and stir in the chopped fresh tarragon just before serving.

Nutrition Facts

Per serving (1/4 of recipe):

• Calories: 300
• Total Fat: 11g (14% DV)
• Saturated Fat: 5g (23% DV)
• Cholesterol: 97mg (32% DV)
• Sodium: 642mg (28% DV)
• Total Carbohydrate: 17g (6% DV)
• Dietary Fiber: 2g (6% DV)
• Total Sugars: 2g
• Protein: 33g (66% DV)
• Vitamin C: 6mg (7% DV)
• Calcium: 80mg (6% DV)
• Iron: 3mg (17% DV)
• Potassium: 683mg (15% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary based on your specific calorie needs.