Bay Scallop Chowder
My family celebrates Christmas eve by sitting down to a big dinner. Back when my siblings and I were in our 20s, these meals were long, epic affairs that lasted until midnight and beyond. Now that we all have kids, they tend to be more punctuated but more lively with lots of adult and child banter (last year we had grilled oysters, roasted pork, and about 857 cookies). This bay scallop chowder, clipped from Food & Wine in 1998, makes its appearance at our holiday table every few years. It's a terrific starter course because most of it can be made ahead, and it feeds a crowd.
Ingreadient
- 3 tablespoons unsalted butter
- 2 ounces thickly sliced smoked bacon, finely chopped
- 1 large onion, finely chopped
- 1 large garlic clove, minced
- 1/2 teaspoon crushed red pepper
- 6 cups bottled clam broth
- 6 cups chicken stock or canned low-sodium broth
- bouquet garni made with 2 bay leaves, 5 fresh parsley sprigs, 3 fresh thyme sprigs and 8 black peppercorns, wrapped in cheesecloth
- 1 1/2 pounds yukon gold potatoes, peeled and cut into 1/4-inch dice
- 2 1/4 cups heavy cream
- 2 tablespoons cornstarch
- 2 large leeks, white and tender green, halved lengthwise and sliced crosswise 1/8 inch thick
- 1 1/2 pounds bay scallops, membranes removed
- salt and freshly ground black pepper
- 1/4 cup finely chopped fresh chives
Direction
Sign-Up/Login to continue ReadingRecipe Categories
