Nantucket Scallop Chowder

Recipe Ingredients

8		Thick-cut bacon - chopped
2		Onions - chopped
1 3/4 teaspoons	8.8ml	Dried thyme
4 cups	948ml	Bottled clam juice
1/2 cup	118ml	Dry white wine
2		White-skinned potatoes - peeled, and
		Cut into 1/2" pieces
1/2 cup	118ml	Whipping cream
2 tablespoons	30ml	Butter - (1/4 stick)
1 lb	454g / 16oz	Bay scallops
		Paprika - as desired

Recipe Instructions

Saute 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 saute 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 saute 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.

This recipe yields 6 servings.

Source:
Undocumented, but from the WWW

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