Scallop Chowder


Created by: Chef Grillo

Featuring F/V Isabel and Lilee Day boat Scallops

Ingredients:

2 teaspoons olive oil

3 slices bacon cut into small pieces

2 tbsp butter and 2 heaping tbsp all purpose flour (optional)

1 medium size onion

2 ribs celery diced

1 glove garlic minced

1 8oz bottled clam juice

2 cups chicken broth

3 or 4 potatoes cubed

fresh ground pepper to taste

1 cup heavy whipping cream

1 tbsp fresh tarragon or 1 tsp dried

1 lb sea scallops

clams, optional

Instructions:

  1. Heat olive oil and cook bacon until crispy. If using flour, add the butter and flour and cook for a few minutes until combined.

  2. Add chopped onion and sweat for 2 minutes. Add celery and garlic and continue to sweat for about 2-3 minutes.

  3. Add clam juice, chicken broth and potatoes. Simmer until potatoes are cooked to taste, about 12-15 minutes.

  4. Add cream and scallops, add clams if using them. Gently stir until scallops are cooked and tender and white.


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