📝 About This Recipe
This luxurious chowder captures the essence of the Atlantic coastline, featuring tender, candy-sweet bay scallops nestled in a silken, smoky cream base. Unlike its larger sea scallop cousins, bay scallops offer a delicate texture that melts into the broth, complemented by the earthy sweetness of gold potatoes and crisp pancetta. It is a soul-warming dish that balances the brine of the ocean with the richness of a classic New England dairy farm.
🥗 Ingredients
The Seafood
- 1.5 pounds Bay Scallops (patted dry, side muscles removed if present)
- 16 ounces Clam Juice (bottled or fresh high-quality stock)
The Aromatics & Base
- 4 ounces Pancetta (finely diced)
- 3 tablespoons Unsalted Butter
- 1 Yellow Onion (finely diced)
- 2 stalks Celery (diced small)
- 3 cloves Garlic (minced)
- 1/4 cup All-purpose Flour (for thickening)
Vegetables & Liquids
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 1.5 cups Heavy Cream (room temperature)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup Fresh Corn Kernels (cut from the cob or frozen)
Seasoning & Garnish
- 2 teaspoons Fresh Thyme (leaves only, chopped)
- 1 piece Bay Leaf (dried or fresh)
- 1/2 teaspoon Old Bay Seasoning (for a subtle kick)
- 2 tablespoons Fresh Chives (finely snipped)
- Kosher Salt & Black Pepper (to taste)
👨🍳 Instructions
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1
Place a large, heavy-bottomed Dutch oven over medium heat. Add the diced pancetta and cook until crisp and the fat has rendered, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside on a paper towel, leaving the drippings in the pot.
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2
Add the butter to the pancetta fat. Once melted and bubbling, add the onion and celery. Sauté for 5 minutes until the vegetables are soft and translucent.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste; do not let the flour brown.
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4
Slowly pour in the white wine while whisking or stirring vigorously to prevent lumps. Let the wine simmer for 1-2 minutes to reduce slightly.
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5
Gradually add the clam juice and 1 cup of water (or chicken stock), stirring until the liquid is smooth and begins to thicken.
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6
Add the cubed potatoes, thyme, bay leaf, and Old Bay seasoning. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the potatoes are fork-tender.
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7
Stir in the corn kernels and the heavy cream. Continue to simmer gently for 5 minutes. Do not let the soup reach a rolling boil once the cream is added to prevent curdling.
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8
Season the broth with salt and freshly ground black pepper. Note: Clam juice and pancetta are salty, so taste first before adding more salt.
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9
Gently fold in the raw bay scallops. They are small and delicate, so they only need 3-4 minutes to cook through. They should be opaque and tender; overcooking will make them rubbery.
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10
Remove the bay leaf. Taste one last time for seasoning adjustments. If the chowder is too thick, add a splash of milk or stock to reach your desired consistency.
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11
Ladle the hot chowder into warmed bowls. Top with the reserved crispy pancetta and a generous sprinkle of fresh chives.
💡 Chef's Tips
Always pat your bay scallops completely dry with paper towels before adding them to ensure the broth stays creamy and not watered down. If you can't find bay scallops, you can use sea scallops cut into quarters, but the flavor profile will be slightly less sweet. For a thicker 'spoon-sticking' chowder, mash a few of the cooked potato cubes against the side of the pot before adding the cream. Never boil the chowder after the scallops have been added, as the high heat will cause these delicate bivalves to toughen instantly. If using frozen scallops, thaw them completely in the refrigerator and drain all excess liquid before use.
🍽️ Serving Suggestions
Serve with warm, buttery sourdough bread or classic oyster crackers for that authentic New England experience. A crisp, chilled glass of Chardonnay or a dry Sparkling Cider cuts through the richness of the cream beautifully. Pair with a simple side salad of bitter greens and a lemon vinaigrette to balance the savory flavors. Top with a tiny dash of hot sauce or a squeeze of fresh lemon juice right before eating to brighten the seafood notes. Serve in bread bowls for a rustic, impressive presentation at a dinner party.