Bay Scallop Chowder
What an amazing dish! This Bay Scallop Chowder is not only easy and tasty but comforting as well. It can be served as an appetizer or a main course.
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 pink 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 see Recipe
- 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 clarified 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.