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