Chef John's Bay Scallop Chowder

4.9
(65)
51 Reviews
14 Photos

Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on August 16, 2022
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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

  • 2 teaspoons olive oil

  • 2 slices bacon, cut into small pieces

  • ½ yellow onion, diced

  • 1 rib celery, diced

  • 2 cloves garlic, minced

  • 1 (8 ounce) bottle clam juice

  • 1 cup low-sodium chicken broth

  • 1 cup cubed Yukon Gold potatoes

  • 1 pinch cayenne pepper, or to taste

  • freshly ground black pepper to taste

  • ½ cup heavy whipping cream

  • 1 red Fresno chile pepper, diced

  • 1 teaspoon lemon zest

  • salt to taste

  • 1 pound bay scallops

  • 1 tablespoon chopped fresh tarragon

Directions

  1. Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.

  2. Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.

  3. Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.

    close up view of Chef John's Bay Scallop Chowder in a white bowl
    Chef John

Nutrition Facts (per serving)

300 Calories
11g Fat
17g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 300
% Daily Value *
Total Fat 11g 14%
Saturated Fat 5g 23%
Cholesterol 97mg 32%
Sodium 642mg 28%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 33g 66%
Vitamin C 6mg 7%
Calcium 80mg 6%
Iron 3mg 17%
Potassium 683mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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