Chef John's Bay Scallop Chowder

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 300 Calories

Ingredients

• 1 teaspoon lemon zest
• ½ cup heavy whipping cream
• salt to taste
• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh tarragon
• 1 pound bay scallops
• 1 pinch cayenne pepper, or to taste
• freshly ground black pepper to taste
• 1 cup low-sodium chicken broth
• 1 rib celery, diced
• ½ yellow onion, diced
• 2 slices bacon, cut into small pieces
• 1 (8 ounce) bottle clam juice
• 1 cup cubed Yukon Gold potatoes
• 1 red Fresno chile pepper, diced

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.