Recipe: Nantucket Scallop Chowder
For 1 Persons
Category: None
8 sl Thick-cut bacon; chopped
2 Onions; chopped
1 3/4 ts Dried thyme
4 c Bottled clam juice
1/2 c Dry white wine
2 White-skinned potatoes;
-peeled, cut into 1/2-inch
-pieces
1/2 c Whipping cream
2 tb (1/4 stick) butter
1 lb Bay scallops
Paprika
A delicious twist on clam chowder, this hearty winter soup is full of
tender scallops and smoky bacon.
Sauté bacon in heavy large saucepan over medium heat until crisp, about 6
minutes. Using slotted spoon, transfer bacon to paper towels and drain
well. Drain all but 2 tablespoons bacon fat from saucepan. Add onions and
thyme to same saucepan and sauté over medium-high heat until onions are
light golden, about 10 minutes. Add 4 cups clam juice, 1/2 cup white wine
and potatoes. Bring to boil. Reduce heat and simmer until potatoes are
tender, about 15 minutes. Add cream and half of bacon and bring to simmer.
(Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before
continuing.)
Melt 1 tablespoon butter in heavy large skillet over high heat. Add half
of scallops and sauté until light golden, about 2 minutes. Add scallops to
chowder. Repeat with remaining butter and scallops. Season chowder to taste
with salt and pepper.
Ladle chowder into bowls. Sprinkle with paprika and remaining bacon and
serve immediately.
6 Servings
Bon Appétit December 1995
Posted to recipelu-digest by Sandy
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