Bay Scallop Chowder
I love seafood and I make it often but if I want a real treat, I buy either Lobster or scallops. Now if I have to really choose between the two, I’d pick scallops. I know most people wouldn’t and lean more towards the lobster. Hey don’t get me wrong, it’s a feast when I eat lobster too but it’s also one when I get to enjoy my scallops with their delicate flavor.
There are a few recipes I like to make with scallops in an appetizer like my Scallop Pineapple Ceviche, in sashimi called Hotategai or as a main course in my Sautéed Scallops in Beurre Blanc or Maple Ginger Scallops. During the coldest months, there’s another way I enjoy them and it’s either my Scallops with Chestnut Soup or this one… Bay Scallop Chowder!
Like many soups or chowders, this is an easy recipe. It’s also quite tasty with its beautiful combination of fresh ingredients. What I like about this Bay Scallop Chowder is I can serve it as an appetizer but also as a main course along with Crusty Bread.
I use those little guys (bay scallops)… you know, the ones you find in the bag at the frozen section. They’re perfect for this dish. Adding big scallops wouldn’t be right aesthetically, they’re a lot more expensive plus they’re not bite-sized either. So when I thaw them out, there’s always juice at the bottom of the bag. I don’t discard it… no, no, no! I add it along with the seafood in the chowder. C’mon, it gives more flavor to the recipe.
This Bay Scallop Chowder is delicious, comforting and also quite elegant to serve during the Holidays or anytime during the winter. If you enjoy scallops as much as I do, this is a fantastic dish to make…
Bon Appétit!
Check out these other scrumptious soup and chowder recipes…
– Cream of Mushroom Soup
– Chicken Tortilla Soup
– Corn Chowder
– Minestrone Soup
– Wonton Soup
– Carrot Soup with Mashed Potatoes
and for even more chowder and soup recipes, click on this link… Recipe Category • Soups & Chowder
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Bay Scallop Chowder
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Ingredients
- 3 slices bacon, cut into small pieces
- 1/2 cup red onions, diced
- 1/2 cup carrots, peeled and diced
- 1 pinch ground Himalayan sea salt, or more to taste
- 1/2 tbsp. clarified butter, if needed tips & tricks
- 1/2 cup celery, washed and diced tips & tricks
- 1/2 cup red peppers, seeded, ribs removed and diced
- 1 cup (8 oz.) clam juice
- 1 cup low-sodium chicken broth
- 1 1/2 cups red potatoes, unpeeled, scrubbed and cubed
- 1 cup 35% heavy cream
- 1/4 tsp. white pepper, or to taste
- 1/4 tsp. smoked paprika, or to taste
- 1/4 tsp. Old Bay seasoning
- 1 lb. frozen bay scallops, thawed
- 1 tsp. lemon zest
- 1 tbsp. fresh dill, chopped tips & tricks
Directions
- In a deep skillet, add bacon and set the heat to medium; sauté until it starts to brown, about 7 minutes.
- Add onions and carrots with a small pinch of sea salt; sauté for 3 minutes. If it needs more fat, add butter.
- Add celery and red peppers; sauté for another 3 minutes.
- Pour in clam juice and broth; bring to a boil. Add cubed potatoes, reduce the heat back to medium, cover and simmer for 10 to 12 minutes or until almost tender.
- Add cream, white pepper, smoked paprika and Old Bay seasoning; stir to combine, bring to a simmer and cook for 3 minutes.
- Add scallops with its juice and lemon zest; stir well and cook until they turn opaque, not more than 2 minutes.
- Remove from the heat and stir in dill. Serve immediately with fresh crusty bread.
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