Bay scallop chowder
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 2 | ounces | Smoked bacon |
| Thickly sliced | ||
| 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 |
| Bouquet Garni of | ||
| 2 | Bay leaves | |
| 5 | Parsley sprigs | |
| 3 | Thyme sprigs | |
| 8 | Black peppercorns | |
| Wrapped in cheesecloth | ||
| 1½ | pounds | Yukon Gold potatoes |
| Peeled, cut in 1/4\" dice | ||
| 2¼ | cup | Heavy cream |
| 2 | tablespoons | Cornstarch |
| 2 | larges | Leeks, |
| White and tender green | ||
| Halved lengthwise | ||
| Sliced crosswise | ||
| 1/8 inch thick | ||
| 1½ | pounds | Bay scallops |
| Membranes removed | ||
| Salt and pepper | ||
| ¼ | cup | Chives, finely chopped |
Directions
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