Bay scallop chowder

Yield: 12 servings

Measure Ingredient
3 tablespoons Butter
2 ounces Smoked bacon
\N \N Thickly sliced
\N \N Finely chopped
1 large Onion(s), finely chopped
1 large Garlic clove(s), minced
½ teaspoon Crushed red pepper
6 cups Bottled clam broth
6 cups Chicken stock
\N \N Bouquet Garni of
2 \N Bay leaves
5 \N Parsley sprigs
3 \N Thyme sprigs
8 \N Black peppercorns
\N \N Wrapped in cheesecloth
1½ pounds Yukon Gold potatoes
\N \N Peeled, cut in 1/4\" dice
2¼ cup Heavy cream
2 tablespoons Cornstarch
2 larges Leeks,
\N \N White and tender green
\N \N Halved lengthwise
\N \N Sliced crosswise
\N \N 1/8 inch thick
1½ pounds Bay scallops
\N \N Membranes removed
\N \N Salt and pepper
¼ cup Chives, finely chopped

1. Melt the butter in a large enameled cast-iron casserole. Add the bacon and cook over moderately high heat, stirring, until lightly browned, about 2 min. Add the onion and cook, stirring occasionally, until softened, about 7 min. Stir in the garlic and crushed red onion(s) and cook, stirring, until the garlic is fragrant, about 2 min.

2. Add the clam broth, chicken stock, and bouquet garni to the casserole and bring to a boil over high heat. Lower the heat to moderately high and simmer for 20 min.

Can be refrigerated for up to 2 days. Bring to a boil before proceeding.

3. Add the diced potatoes to the soup and cook over moderately high heat until just tender, about 10 min. Discard the bouquet garni.

4, In a medium bowl, whisk ¼ cup of the heavy cream with the cornstarch until smooth. Whisk in the remaining 2 cups cream, then whisk the mixture into the soup. Bring the soup to a boil over moderately high heat. Add the leeks and cook until just tender, about 4 min.

Can stand at room temperature for up to 3 hours. Rewarm before finishing.

5. Stir the scallops into the chowder and cook over moderate heat just until opaque throughout, 2-3 min; don't let the soup boil. Season with salt and pepper. Ladle the chowder into a tureen or individual bowls. Garnish with the chopped chives and serve at once.

Food and Wine

December 1995

Submitted By DIANE LAZARUS On 12-22-95

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