Do you love Clam Chowder? The creamy version with little clams, chunks of potato and bacon?

Unfortunately, I don't. There's just something about clams that I don't like. I'll happily eat raw or cooked oysters and steamed mussels, but I don't like clams.

Scallops, however, I adore!
And Scallop Chowder is divine. Full of sweet little scallops and smoky bacon. The recipe is requested by everyone I serve it to. To me, that is the sign of a good dish!



Here's the recipe I use and love.

Bay Scallop Chowder

serves 6

8 ounces thick-cut bacon, chopped into cubes
2 onions, chopped coarsely
2 teaspoons dried thyme
4 cups bottled clam juice
1/2 cup dry white wine
2 white-skinned potatoes, peeled, cut into 1/2-inch pieces
1/2 cup whipping cream
2 tablespoons (1/4 stick) butter
1 pound bay scallops, thawed if frozen
paprika

Sauté bacon in heavy large saucepan over medium heat until crisp.
Transfer bacon, using a slotted spoon, to paper towels and drain.
Drain all but 2 tablespoons bacon fat from saucepan and sautée onions and thyme over medium-high heat until onions are light golden, about 10 minutes.
Add the clam juice, the white wine and the potatoes and bring to boil.
Reduce heat and simmer until potatoes are tender, about 15 minutes.
Add cream and half the bacon and bring to simmer.
Just before serving, melt 1 tablespoon butter in heavy large skillet over high heat. Add half of scallops and sauté a couple of minutes until light golden and put the scallops in with the chowder.
Repeat with remaining butter and scallops.
Season chowder to taste with salt and pepper.
Sprinkle each serving with paprika and remaining bacon and serve immediately.