Chef John’s Bay Scallop Chowder
Welcome to Chef John’s Bay Scallop Chowder! If you’re a seafood lover looking for a delicious and comforting dish, you’ve come to the right place. In this article, we’ll explore the flavors, techniques, and secrets behind Chef John’s famous Bay Scallop Chowder. Get ready to tantalize your taste buds and impress your guests with this delightful recipe!
The Inspiration Behind the Recipe
Every great dish has a story, and Chef John’s Bay Scallop Chowder is no exception. Born and raised in a coastal town, Chef John has always been passionate about seafood. He wanted to create a chowder recipe that would showcase the delicate sweetness of bay scallops while incorporating rich flavors and a creamy texture.
Choosing the Perfect Ingredients
One of the secrets to a fantastic Bay Scallop Chowder is using the freshest ingredients possible. Chef John handpicks the bay scallops to ensure they are plump and succulent. He also selects high-quality vegetables, such as potatoes, onions, and celery, to add depth and balance to the dish.
Preparing the Scallops and Vegetables
Before diving into the cooking process, it’s important to prepare the scallops and vegetables properly. Chef John recommends thoroughly rinsing the scallops to remove any sand or grit. As for the vegetables, he suggests dicing them into bite-sized pieces to ensure even cooking and easy eating.
The Art of Building Flavors
Creating a flavorful chowder requires layering ingredients and seasonings. Chef John starts by saut√©ing the onions and celery in butter until they become fragrant and translucent. Then, he adds the potatoes and cooks them until they are tender. The combination of these aromatics and vegetables forms the foundation of the chowder’s taste.
The Creamy and Velvety Chowder
To achieve the velvety texture that makes Chef John’s Bay Scallop Chowder so irresistible, he uses a combination of heavy cream and seafood broth. The cream adds richness while allowing the flavors to meld together. Chef John recommends simmering the chowder on low heat to develop its creamy consistency without risking curdling.
Serving Suggestions and Garnishes
When it comes to serving the Bay Scallop Chowder, Chef John suggests garnishing each bowl with a sprinkle of fresh herbs, such as parsley or chives, to add a touch of freshness and color. Pair the chowder with crusty bread or oyster crackers for a complete and satisfying meal.
In Conclusion
Chef John’s Bay Scallop Chowder is a culinary masterpiece that celebrates the flavors of the sea. With its perfect blend of sweet scallops, hearty vegetables, and creamy broth, it’s a dish that will warm your heart and satisfy your cravings. So why wait? Gather your ingredients, put on your apron, and let Chef John’s recipe guide you through a delightful culinary journey!
Frequently Asked Questions
Q: Can I use other types of seafood instead of bay scallops?
A: Absolutely! You can experiment with different seafood options such as shrimp, clams, or even a combination of various seafood for a unique twist.
Q: Can I make this chowder ahead of time?
A: Yes, you can make the chowder ahead of time and reheat it when you’re ready to serve. Just make sure to store it properly in an airtight container in the refrigerator.
Q: Can I substitute the heavy cream with a lighter alternative?
A: If you prefer a lighter version of the chowder, you can use milk or half-and-half instead of heavy cream. However, keep in mind that it may alter the richness and creaminess of the final dish.
Q: How long can I store the leftovers?
A: The leftovers can be stored in the refrigerator for up to 3 days. When reheating, make sure to do it gently over low heat to prevent the cream from separating.
Q: Can I freeze the chowder?
A: While it’s possible to freeze the chowder, the texture may slightly change upon thawing. It’s best to consume it fresh for the ultimate taste and experience.
Q: Can I add other vegetables to the chowder?
A: Absolutely! Feel free to add your favorite vegetables such as corn, carrots, or peas to enhance the flavors and add more variety to the dish.
Q: Can I make this chowder gluten-free?
A: Yes, you can easily make this chowder gluten-free by using a gluten-free flour or thickener and ensuring that all other ingredients are gluten-free as well.
Q: Can I make this chowder spicy?
A: If you enjoy a bit of heat, you can add spices like cayenne pepper or hot sauce to give the chowder a spicy kick. Adjust the amount according to your preference.

Chef John's Bay Scallop Chowder
Ingredients
- 2 teaspoons of olive oil
- 2 slices of bacon , chopped into small pieces
- ½ of a yellow onion , finely diced
- 1 rib of celery , finely diced
- 2 cloves of garlic , finely minced
- 1 bottle (8 ounces) of clam juice
- 1 cup of low-sodium chicken broth
- 1 cup of cubed Yukon Gold potatoes
- A pinch of cayenne pepper , or to your preference
- Freshly ground black pepper , to your preference
- ½ cup of heavy whipping cream
- 1 red Fresno chile pepper , finely diced
- 1 teaspoon of lemon zest
- Salt , to your preference
- 1 pound of bay scallops
- 1 tablespoon of freshly chopped tarragon
Instructions
- Heat olive oil in a skillet over medium heat and cook until the fat renders and bacon is slightly browned, for about 3 to 5 minutes.
- Add the onion to the bacon and cook until it becomes soft and translucent, for about 3 to 5 minutes.
- Stir in the celery and garlic into the onion mixture and cook until fragrant, for about 1 minute.
- Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into the bacon mixture and bring it to a simmer. Then reduce the heat to medium-low and cook until the potatoes are almost tender, for about 12 to 15 minutes.
- Stir in the cream and chile pepper into the potato mixture and bring it to a simmer. Continue cooking until the potatoes are completely tender and the flavors of the chowder combine, for about 5 minutes.
- Season with lemon zest and salt.
- Stir in the scallops into the chowder and cook over medium heat until the scallops are tender and white, for about 1 to 3 minutes.
- Remove from heat and stir in the tarragon.