Chef John'S Bay Scallop Chowder

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

16 ingredients

3 steps

Ingredients

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

Directions

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.
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.
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.