bay scallop chowder

a recipe by
Francine Lizotte
Surrey South, BC

This amazing dish is not only easy and tasty but comforting as well. It can be served as an appetizer or a main course.

method Stove Top

Ingredients For bay scallop chowder

  • 3 slice
    bacon, cut into small pieces
  • 1/2 c
    red onions, diced
  • 1/2 c
    carrots, peeled and diced
  • 1 pinch
    ground himalayan sea salt, or more to taste
  • 1/2 Tbsp
    clarified butter, if needed
  • 1/2 c
    celery, washed and diced
  • 1/2 c
    red peppers, seeded, ribs removed and diced
  • 1 c
    (8 oz.) clam juice
  • 1 c
    low-sodium chicken broth
  • 1 1/2 c
    red potatoes, unpeeled, scrubbed and cubed
  • 1 c
    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

How To Make bay scallop chowder

  • 1
    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.
  • 2
    Pour in clam juice and broth; bring to a boil. Add cubed potatoes, reduce 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.
  • 3
    Add scallops with its juice and lemon zest; stir well and cook until opaque, not more than 2 minutes. Remove from the heat and stir in dill. Serve immediately with fresh crusty bread.
  • 4
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