Bay Scallop Chowder

Mark Boughton Photography / Styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 15 mins


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