Chef John's Bay Scallop Chowder
Ingredients45 m servings 300 cals
- 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.
Per Serving: 300 calories; 11.1 g fat; 17.2 g carbohydrates; 32.9 g protein; 97 mg cholesterol; 642 mg sodium. Full nutrition
ReviewsRead all reviews 15
I loved this. I made two small changed, though I would have given it a "5" rating even without the changes. First, I omitted the bacon, as I follow a pescetarian diet. I also added mixed, sl...
This was delicious! It has a pretty good "kick" with the red Fresno pepper, so if a little heat is a problem, use only half of the pepper. The red flecks are really pretty, though, so don't cut...
Followed recipe as written and shown - except there were no bay scallops at the store! So I substituted the large ones and cut them into small pieces. I think I loved this more than my husband...
I made this chowder to the letter, EXCEPT I doubled the bacon (cuz who doesn't want more bacon?) and since I couldn't find a Fresno pepper, I used a hot chili pepper. I took Chef John's advice...
I was looking for a five star clam chowder recipe so I thought I'd sub some delicious clams, fresh from the sound. I made it exactly as Chef John prescribed until I got to the end and tasted it....
Fantastic as usual Chef John. I made it with 2 cups of canned clams instead of scallops and 1/2 tsp black pepper.
So delicious, Chef John! And the next day was even better! I made the stacked tomato burrata salad as appetizer! And as always weeeeeee enjoyed!!!!!
I liked the flavor of this and it was really easy a quick to make. The soup/broth looked a little strange almost a buttery appearance of oil/water trying to separate. But the flavor made it well...