Scallop Chowder

This recipe is a blend of two recipes I found the internet. There is this store called Aldi’s that sells large frozen scallops for cheap. This is a very tasty dish.


1 TBSP olive oil
2 strips bacon cut into lardons, I use smoked Applewood in think individual slices at the deli
1 small chopped onion
½ chopped red bell pepper
1 celery stalk, peeled and chopped
1 clove garlic from garlic press
½ cup dry white wine (Chardonnay)
1 – 8 oz. bottle clam juice
½ cup chicken stock
1 – 8 oz. container of heavy whipping cream
Gemstone potatoes cut into small squares with skin left on
Cayenne – dash for taste
S&P
Tarragon – dash for taste
Dried parsley

Fry bacon lardons in olive oil, sauté onions in bacon oil, add red bell pepper and celery and sauté, then 1/2 cup wine and reduce wine.

Add remaining liquids, clam juice, chicken stock and cream, add Gemstone potatoes chopped with skin on and garlic. Let reduce on medium heat until the potatoes start to get soft. With a potato masher, mash around the pot just a few times to thicken the chowder with potatoes.

Add cayenne, S&P, a touch of tarragon and cook and reduce until potatoes are soft.

Add scallops and scallop juice and cook 15 minutes.

Garnish with dried parsley.

Serve

 

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