Nantucket Scallop Chowder

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Nantucket Scallop Chowder Ingredients

8 sl Thick-cut bacon; chopped	2 White-skinned potatoes;
2 Onions; chopped	1/2 c Whipping cream
1 3/4 ts Dried thyme	2 tb (1/4 stick) butter
4 c Bottled clam juice	1 lb Bay scallops
1/2 c Dry white wine	Paprika

Instructions for Nantucket Scallop Chowder

A delicious twist on clam chowder, this hearty winter soup is full of tender scallops and smoky bacon. Saut? bacon in heavy large saucepan over medium heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain well. Drain all but 2 tablespoons bacon fat from saucepan. Add onions and thyme to same saucepan and saut? over medium-high heat until onions are light golden, about 10 minutes. Add 4 cups clam juice, 1/2 cup white wine and potatoes. Bring to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Add cream and half of bacon and bring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Melt 1 tablespoon butter in heavy large skillet over high heat. Add half of scallops and saut? until light golden, about 2 minutes. Add scallops to chowder. Repeat with remaining butter and scallops. Season chowder to taste with salt and pepper. Ladle chowder into bowls. Sprinkle with paprika and remaining bacon and serve immediately. 6 Servings Bon App?tit December 1995 Posted to recipelu-digest by Sandy on Feb 25, 1998

Main Ingredient: Cuisine: Uncategorized

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