Bay Scallop Chowder

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 7/30/2020

A creamy chowder that showcases the mild flavor of scallops.

20 min Prep: 5 min Cook: 15 min
Serves: 4 Save

Ingredients (13)

  • 2 tablespoon 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 cup half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1/2 cup chopped fresh parsley

Directions

  1. Melt butter in a large heavy saucepan.
  2. Add onion and next 5 ingredients (onion through oregano). Saute 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.