MANHATTAN BAY SCALLOP CHOWDER WITH FENNEL

MANHATTAN BAY SCALLOP CHOWDER WITH FENNEL image

Yield 6 servings

Number Of Ingredients 15

3 ounces bacon, diced (4 slices)
1 large onion, diced
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon freshly ground black pepper, more to taste
Pinch of fennel seeds
2 stalks celery, sliced
1 large fennel bulb, diced, fronds reserved
1 fat garlic clove, minced
1 bay leaf
1 pound potatoes, peeled and diced
1 quart chicken broth
1 28-ounce can plum tomatoes
1 8-ounce bottle clam juice
3 tablespoons Pernod
1 pound bay scallops

Steps:

1. In a soup pot, cook bacon until golden, 3 minutes. Add onion, salt, pepper and fennel seeds and cook, stirring, until onion is limp, about 5 minutes. Stir in the celery, diced fennel, garlic and bay leaf and sauté for 10 minutes longer. 2. Add potatoes, broth, tomatoes and their juices and clam juice. Bring to a simmer and cook for 20 minutes. Add Pernod and simmer for 10 minutes more. 3. Chop fennel frond to yield 2 or 3 tablespoons. Add to pot along with bay scallops. Simmer gently just until scallops are cooked through, about 2 minutes. Serve with oyster crackers if desired.