Nantucket Scallop Chowder
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
57
Spice
46
Sweetness
44
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.75 tsps
Dried Thyme4 cups
Clam Juice (bottled)1 cup
White Wine (dry)1 cup
Whipping Cream2 tbsps
Butter (1/4 stick)450 g
Bay Scallops1
PaprikaDirections:
1
Sauté bacon in heavy large saucepan over medium heat until crisp, about 6 minutes
2
Using slotted spoon, transfer bacon to paper towels and drain well
3
Drain all but 2 tablespoons bacon fat from saucepan
4
Add onions and thyme to same saucepan and sauté over medium-high heat until onions are light golden, about 10 minutes
5
Add 4 cups clam juice, 1/2 cup white wine and potatoes
6
Bring to boil
7
Reduce heat and simmer until potatoes are tender, about 15 minutes
8
Add cream and half of bacon and bring to simmer
9
(Can be prepared 1 day ahead
10
Cover and refrigerate
11
Bring to simmer before continuing
12
) Melt 1 tablespoon butter in heavy large skillet over high heat
13
Add half of scallops and sauté until light golden, about 2 minutes
14
Add scallops to chowder
15
Repeat with remaining butter and scallops
16
Season chowder to taste with salt and pepper
17
Ladle chowder into bowls
18
Sprinkle with paprika and remaining bacon and serve immediately
19
Sauté bacon in heavy large saucepan over medium heat until crisp, about 6 minutes
20
Using slotted spoon, transfer bacon to paper towels and drain well
21
Drain all but 2 tablespoons bacon fat from saucepan
22
Add onions and thyme to same saucepan and sauté over medium-high heat until onions are light golden, about 10 minutes
23
Add 4 cups clam juice, 1/2 cup white wine and potatoes
24
Bring to boil
25
Reduce heat and simmer until potatoes are tender, about 15 minutes
26
Add cream and half of bacon and bring to simmer
27
(Can be prepared 1 day ahead
28
Cover and refrigerate
29
Bring to simmer before continuing
30
) Melt 1 tablespoon butter in heavy large skillet over high heat
31
Add half of scallops and sauté until light golden, about 2 minutes
32
Add scallops to chowder
33
Repeat with remaining butter and scallops
34
Season chowder to taste with salt and pepper
35
Ladle chowder into bowls
36
Sprinkle with paprika and remaining bacon and serve immediately