by amanda
View
my 118 recipes »
Photo by Sarah Shatz
3 tablespoons unsalted butter Ask a question about this ingredient
2 ounces thickly sliced smoked bacon, finely chopped Ask a question about this ingredient
1 large onion, finely chopped Ask a question about this ingredient
1 large garlic clove, minced Ask a question about this ingredient
1/2 teaspoon crushed red pepper Ask a question about this ingredient
6 cups bottled clam broth Ask a question about this ingredient
6 cups chicken stock or canned low-sodium broth Ask a question about this ingredient
Bouquet garni made with 2 bay leaves, 5 fresh parsley sprigs, 3 fresh thyme sprigs and 8 black peppercorns, wrapped in cheesecloth Ask a question about this ingredient
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice Ask a question about this ingredient
2 1/4 cups heavy cream Ask a question about this ingredient
2 tablespoons cornstarch Ask a question about this ingredient
2 large leeks, white and tender green, halved lengthwise and sliced crosswise 1/8 inch thick Ask a question about this ingredient
1 1/2 pounds bay scallops, membranes removed Ask a question about this ingredient
Salt and freshly ground black pepper Ask a question about this ingredient
1/4 cup finely chopped fresh chives Ask a question about this ingredient
Melt the butter in a large enameled cast-iron casserole. Add the bacon and cook over moderately high heat, stirring, until lightly browned, about 2 minutes. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Stir in the garlic and crushed red pepper and cook, stirring, until the garlic is fragrant, about 2 minutes.
Ask a question about this stepAdd the clam broth, chicken stock and bouquet garni to the casserole and bring to a boil over high heat. Lower the heat to moderately high heat and simmer uncovered for 20 minutes. (The recipe can be refrigerated for up to 2 days. Bring to a boil before proceeding.)
Ask a question about this stepAdd the diced potatoes to teh soup and cook over moderately high heat until just tender, about 10 minutes. Discard the bouquet garni.
Ask a question about this stepIn a medium bowl, whisk 1/4 cup of the heavy cream with the cornstarch until smooth. Whisk in the remaining 2 cups cream, then whisk the mixture into the soup. Bring the soup to a boil over moderately high heat. Add the leeks and cook until just tender, about 4 minutes. (The chowder can stand at room temperature for up to 3 hours. Rewarm before finishing.)
Ask a question about this stepStir the scallops into the chowder and cook over moderate heat just until opaque throughout, 2 to 3 minutes; don't let the soup boil. Season with salt and pepper. Ladle the chowder into a tureen or individual bowls. Garnish with the chopped chives and serve at once.
Ask a question about this step
Made this for lunch. Perfect! Wonderful recipe, blends great for babies too. Didn't have any clam broth, so used eight cups of chicken broth to make it a little thicker. Worked well, though I think I would put another tablespoon of cornstarch in the future to make it even thicker. Anyway, thank you for the wonderful recipe! Everyone loved it!