Chef John's Bay Scallop Chowder

Name: Chef John's Bay Scallop Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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; 1 teaspoon lemon zest; salt to taste; 1 pound bay scallops; 1 tablespoon chopped fresh tarragon

4.9

(63)

49 Reviews

13 Photos

Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.

Recipe by Chef John

Updated on August 16, 2022

13

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 teaspoons olive oil
2 slices bacon, cut into small pieces
½ 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
½ 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

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.
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.
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.

Chef John

Nutrition Facts (per serving)

300	Calories
11g	Fat
17g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 300
% Daily Value *
Total Fat 11g	14%
Saturated Fat 5g	23%
Cholesterol 97mg	32%
Sodium 642mg	28%
Total Carbohydrate 17g	6%
Dietary Fiber 2g	6%
Total Sugars 2g
Protein 33g
Vitamin C 6mg	30%
Calcium 80mg	6%
Iron 3mg	17%
Potassium 683mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.