EASY BAY SCALLOP CHOWDER

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    slices bacon, cut into small pieces
  • 12
    cup red onion, diced
  • 12
    cup carrot, peeled and diced
  • 1
    pinch sea salt, ground
  • 12
    tablespoon clarified butter (if needed)
  • 12
    cup celery, washed and diced
  • 12
    cup red pepper, seeded, ribs removed and diced
  • 1
    cup clam juice
  • 1 12
    cups red potatoes, unpeeled, scrubbed and cubed
  • 14
    teaspoon white pepper (to taste)
  • 14
    teaspoon smoked paprika (to taste)
  • 14
    teaspoon Old Bay Seasoning
  • 1
    teaspoon lemon zest
  • 1
    tablespoon dill, chopped
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DIRECTIONS

  • 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.
  • 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.
  • 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.
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