BAY SCALLOP CHOWDER

Bay Scallop Chowder image

Provided by Francine Lizotte

Number Of Ingredients 17

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3 slice bacon, cut into small pieces
1/2 c red onions, diced
1/2 c carrots, peeled and diced
1 pinch ground himalayan sea salt, or more to taste
1/2 Tbsp clarified butter, if needed
1/2 c celery, washed and diced
1/2 c red peppers, seeded, ribs removed and diced
1 c (8 oz.) clam juice
1 c low-sodium chicken broth
1 1/2 c red potatoes, unpeeled, scrubbed and cubed
1 c 35% heavy cream
1/4 tsp white pepper, or to taste
1/4 tsp smoked paprika, or to taste
1/4 tsp old bay seasoning
1 lb frozen bay scallops, thawed
1 tsp lemon zest
1 Tbsp fresh dill, chopped

Steps:

1. 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.
2. 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.
3. 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.
4. To view this recipe on YouTube, click on this link >>>> https://youtu.be/C_v8EzQ4Jb0