Chowder Scallop with bacon and corn

Scallop season starts in October in Nantucket for families and in November it is the commercial season. We are lucky enough to have a friend that loves to scallop @robgiachcetti and he shared his bounty with us. There is nothing sweeter than a Nantucket Bay Scallop right out of the ocean They are little pearls of deliciousness and we made a few dishes with pasta or as a taco but this is the one that we loved the most This Chowder is light and luxurious but as the cold winds prevail it keeps us warm. Its easy to make and is a wonderful meal with some hearty crackers or warm french bread.

Ingredients

• 2 Tbsp. olive oil

• 6 slices bacon, chopped

• 1 cup each – onions, celery, carrots

• 4 garlic cloves, minced

• 1/2 tsp. dried thyme (or 2 tsp. fresh thyme)

• 2 Tbsp. all-purpose flour

• 1 cup chicken, vegetable or seafood stock

• 1 lb. yukon gold mini potatoes cut into eighths (cut in half and then each have in half)

• 2 (8 oz.) bottles clam juice

• 1 cup half and half

• 1 lb. bay scallops (Nantucket if you can)

• 1 cup of corn (either frozen or fresh)

• Fresh parsley, chopped

• Kosher salt and fresh black pepper

Instructions

1. In a large dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove the bacon and set aside. Do not pour off any of the fat.

2. Add onions, celery, carrots, garlic, thyme, and few pinches of salt. Cook the veggies until soft, stirring occasionally, about 5 minutes.

3. Stir in flour and cook for about 1 minute, stirring frequently. Add stock and bring to a quick simmer. The mixture will also slightly thicken.

4. Add potatoes, clam juice, and half and half. Season with salt and pepper, to taste. Bring the mixture to a simmer, reduce heat to medium-low, and cook, partially covered, for 15-20 minutes, or until the potatoes are tender.

5. Stir in scallops and corn (optional). Cook until the scallops are tender, about 3-4 minutes. Adjust the chowder for salt before adding the scallops.

6. Stir in parsley before serving. Serve with a sprinkle of red pepper flakes delicious!