Bay Scallop Chowder

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 15 mins

A creamy chowder that showcases the mild flavor of scallops.

Mark Boughton Photography / Styling by Teresa Blackburn


2 tablespoons butter
1 onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1 small red bell pepper, chopped
1 cup chopped unpeeled red potatoes
1/4 teaspoon dried oregano
2 (8-ounce) bottles clam juice
1 pound bay scallops
2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup chopped fresh parsley


  1. Melt butter in a large heavy saucepan.
  2. Add onion and next 5 ingredients (onion through oregano). Sauté 10 minutes. Add clam juice and scallops. Cook 5 minutes.
  3. Add half-and-half, salt and pepper; cook until thoroughly heated. Stir in parsley.



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