Bay Scallop Chowder
This amazing dish is not only easy and tasty but comforting as well. It can be served as an appetizer or a main course.


  • 3 slicebacon, cut into small pieces

  • 1/2 cred onions, diced

  • 1/2 ccarrots, peeled and diced

  • 1 pinchground himalayan sea salt, or more to taste

  • 1/2 Tbspclarified butter, if needed

  • 1/2 ccelery, washed and diced

  • 1/2 cred peppers, seeded, ribs removed and diced

  • 1 c(8 oz.) clam juice

  • 1 clow-sodium chicken broth

  • 1 1/2 cred potatoes, unpeeled, scrubbed and cubed

  • 1 c35% heavy cream

  • 1/4 tspwhite pepper, or to taste

  • 1/4 tspsmoked paprika, or to taste

  • 1/4 tspold bay seasoning

  • 1 lbfrozen bay scallops, thawed

  • 1 tsplemon zest

  • 1 Tbspfresh dill, chopped

How to Make Bay Scallop Chowder

  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 >>>>


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