Bay scallop chowder is the epitome of comfort food. It’s creamy, rich, and brimming with the delicate sweetness of bay scallops. This recipe provides detailed instructions, ensuring a delicious and satisfying chowder every time. It’s perfect for a chilly evening or a special occasion. Get ready to indulge in a bowl of pure seafood bliss!
**What are Bay Scallops?**
Before diving into the recipe, let’s talk about bay scallops. These smaller, sweeter cousins of sea scallops are harvested in shallow bays and estuaries. They cook quickly and have a delicate, almost candy-like flavor. Because they are smaller, they are perfect for chowders and other dishes where you want that scallop flavor distributed throughout. Sea scallops, on the other hand, are much larger and generally need to be seared or grilled to highlight their meaty texture. While you *could* use sea scallops in this recipe, cut into smaller pieces, bay scallops are definitely the star of this show.
**Ingredients You’ll Need:**
* **Bay Scallops:** 1 pound, fresh or frozen (thawed)
* **Bacon:** 4 slices, chopped
* **Onion:** 1 medium, chopped
* **Celery:** 2 stalks, chopped
* **Garlic:** 2 cloves, minced
* **All-Purpose Flour:** 1/4 cup
* **Dry White Wine:** 1/2 cup (optional, but recommended. A crisp Sauvignon Blanc or Pinot Grigio works well)
* **Chicken or Fish Broth:** 4 cups
* **Potatoes:** 1 1/2 pounds, peeled and diced (Yukon Gold or Russet)
* **Heavy Cream:** 1 cup
* **Butter:** 2 tablespoons
* **Fresh Thyme:** 1 teaspoon, chopped (or 1/2 teaspoon dried)
* **Fresh Parsley:** 2 tablespoons, chopped, for garnish
* **Salt and Black Pepper:** To taste
* **Optional Garnishes:** Oyster crackers, hot sauce
**Equipment:**
* Large pot or Dutch oven
* Cutting board
* Sharp knife
* Measuring cups and spoons
**Step-by-Step Instructions:**
**Step 1: Prepare the Scallops**
If using frozen bay scallops, ensure they are completely thawed. Place the scallops in a colander and rinse them under cold water. Pat them dry with paper towels. This is crucial! Excess moisture will prevent them from browning properly and can make the chowder watery. Season the scallops lightly with salt and pepper.
**Step 2: Cook the Bacon and Aromatics**
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving the bacon fat in the pot. If the bacon didn’t render much fat (some bacon is leaner than others), add a tablespoon of olive oil or butter to the pot.
Add the chopped onion and celery to the pot and cook over medium heat until softened, about 5-7 minutes. Stir occasionally to prevent burning. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
**Step 3: Create the Roux**
Sprinkle the flour over the softened vegetables in the pot. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the chowder. Make sure to cook out the raw flour taste. The mixture should look like a paste.
**Step 4: Deglaze and Add Broth**
Pour in the dry white wine (if using) and stir, scraping up any browned bits from the bottom of the pot. This process is called deglazing, and it adds depth of flavor to the chowder. Cook for 1-2 minutes to allow the alcohol to evaporate.
Gradually whisk in the chicken or fish broth, making sure to incorporate the roux smoothly. Bring the mixture to a simmer.
**Step 5: Cook the Potatoes**
Add the diced potatoes and fresh thyme to the pot. Bring the chowder back to a simmer, then reduce the heat to low, cover, and cook until the potatoes are tender, about 15-20 minutes. The potatoes should be easily pierced with a fork.
**Step 6: Add the Cream and Scallops**
Stir in the heavy cream and butter. Gently simmer for another 5 minutes to heat through. Do not boil the chowder after adding the cream, as it can curdle.
Gently add the bay scallops to the chowder. Cook for 2-3 minutes, or until the scallops are opaque and cooked through. Be careful not to overcook the scallops, as they will become rubbery. They cook very quickly, so keep a close eye on them.
**Step 7: Season and Serve**
Season the chowder with salt and black pepper to taste. Be mindful of the salt, as the bacon and broth may already contain salt. Taste and adjust accordingly.
Ladle the bay scallop chowder into bowls. Garnish with the cooked bacon and fresh parsley. Serve immediately with oyster crackers or a side of crusty bread.
**Tips for the Best Bay Scallop Chowder:**
* **Use Fresh, High-Quality Scallops:** The quality of the scallops will directly impact the flavor of the chowder. Look for scallops that are firm, plump, and have a fresh, briny smell. Avoid scallops that smell fishy or have a slimy texture.
* **Don’t Overcook the Scallops:** Overcooked scallops are tough and rubbery. Cook them just until they are opaque and cooked through.
* **Adjust the Thickness:** If you prefer a thicker chowder, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the chowder during the last few minutes of cooking. For a thinner chowder, add more broth.
* **Add a Touch of Spice:** If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the chowder.
* **Make it Ahead:** The chowder can be made a day ahead of time. However, it’s best to add the scallops just before serving to prevent them from becoming overcooked. Store the chowder in an airtight container in the refrigerator.
* **Freezing:** While you *can* freeze bay scallop chowder, the texture of the potatoes and cream may change slightly upon thawing. If you plan to freeze it, consider leaving out the potatoes and cream until you are ready to reheat and serve. Add freshly cooked potatoes and cream when reheating.
* **Variations:**
* **Smoked Paprika:** Add a teaspoon of smoked paprika for a smoky flavor.
* **Corn:** Add a cup of corn kernels (fresh, frozen, or canned) to the chowder along with the potatoes for added sweetness and texture.
* **Leeks:** Substitute leeks for the onion for a milder flavor.
* **Clams:** Add a can of chopped clams for a combination seafood chowder.
* **Vegetarian:** For a vegetarian version, omit the bacon and use vegetable broth instead of chicken or fish broth.
* **Serving Suggestions:**
* Serve with crusty bread for dipping.
* Top with a dollop of sour cream or Greek yogurt.
* Garnish with chopped chives or green onions.
* Serve as a starter or a main course.
**Detailed Steps**
Here’s a more detailed breakdown of each step, addressing potential issues and providing extra guidance:
**Step 1: Preparing the Scallops (The Finer Details)**
* **Thawing:** If using frozen scallops, the best method for thawing is to place them in a bowl in the refrigerator overnight. If you need to thaw them quickly, place them in a sealed plastic bag and submerge them in a bowl of cold water. Change the water every 30 minutes until thawed. *Do not* thaw scallops at room temperature, as this can promote bacterial growth.
* **Rinsing and Drying:** Rinsing the scallops removes any lingering grit or sand. Drying them thoroughly is essential for achieving a good sear (if you were searing them, which we aren’t exactly in this recipe, but removing moisture is still important for optimal flavor). Use paper towels and gently pat them dry. Avoid squeezing them, as this can damage their delicate texture.
* **Seasoning:** Simple seasoning with salt and pepper is all that’s needed at this stage. Remember that the bacon and broth will also contribute to the overall saltiness of the dish, so don’t overdo it. A pinch of white pepper can also be added for a subtle warmth.
* **Checking for Shell Fragments:** Bay scallops are small and can sometimes contain tiny shell fragments. Before cooking, gently inspect each scallop to ensure there are no pieces of shell attached. This will prevent any unpleasant surprises while eating the chowder.
**Step 2: Cooking the Bacon and Aromatics (Building Flavor)**
* **Bacon Choice:** Use your favorite type of bacon. Smoked bacon will add a more intense smoky flavor to the chowder, while a milder bacon will provide a more subtle background note. Center-cut bacon is leaner than regular bacon.
* **Rendering the Fat:** The key to flavorful bacon is to cook it slowly over medium heat, allowing the fat to render properly. This will result in crispy bacon and plenty of delicious bacon fat to cook the vegetables in. If the bacon starts to burn, reduce the heat.
* **Vegetable Size:** Chop the onion and celery into small, uniform pieces so that they cook evenly. This will ensure that the flavors are well-balanced throughout the chowder.
* **Garlic Timing:** Add the garlic towards the end of cooking the vegetables, as it can burn easily. Burnt garlic has a bitter taste that can ruin the flavor of the chowder.
* **Aromatics Alternative:** If you don’t have celery on hand, you can substitute it with fennel bulb for a similar anise-like flavor.
**Step 3: Creating the Roux (The Foundation of Thickness)**
* **Even Cooking:** The key to a good roux is to cook the flour evenly in the fat. Stir constantly to prevent the flour from burning or clumping. The roux should turn a light golden color and have a nutty aroma.
* **Flour Type:** All-purpose flour is the most common type of flour used for making roux, but you can also use gluten-free flour blends if you have dietary restrictions. Be aware that gluten-free flours may not thicken the chowder as much as all-purpose flour.
* **Troubleshooting Lumps:** If the roux becomes lumpy, try whisking it vigorously or using an immersion blender to smooth it out. You can also strain the roux through a fine-mesh sieve to remove any lumps.
* **Alternative Thickening Agents:** If you prefer not to use a roux, you can thicken the chowder with a cornstarch slurry (as mentioned earlier) or by pureeing a portion of the cooked potatoes with an immersion blender before adding the cream.
**Step 4: Deglazing and Adding Broth (Layering Flavors)**
* **Wine Choice:** A dry white wine, such as Sauvignon Blanc or Pinot Grigio, is ideal for deglazing the pot. The wine adds acidity and complexity to the chowder. If you don’t have wine, you can substitute it with a tablespoon of lemon juice or white wine vinegar.
* **Scraping the Bottom:** Deglazing the pot is essential for releasing all the flavorful browned bits that have accumulated on the bottom. Use a wooden spoon or spatula to scrape the bottom of the pot while stirring in the wine or broth.
* **Broth Quality:** Use a high-quality chicken or fish broth for the best flavor. Homemade broth is always preferable, but store-bought broth can also be used. Choose a low-sodium broth to control the saltiness of the chowder.
* **Adding Broth Gradually:** Adding the broth gradually while whisking helps to prevent lumps from forming and ensures that the roux is fully incorporated.
**Step 5: Cooking the Potatoes (Achieving the Right Texture)**
* **Potato Choice:** Yukon Gold potatoes are a good choice for chowder because they hold their shape well during cooking and have a creamy texture. Russet potatoes will also work, but they may become slightly more mealy. Avoid using waxy potatoes, such as red potatoes, as they won’t break down enough to thicken the chowder.
* **Potato Size:** Dice the potatoes into small, uniform pieces so that they cook evenly. Smaller pieces will also help to thicken the chowder.
* **Doneness Test:** The potatoes are done when they are easily pierced with a fork. Be careful not to overcook the potatoes, as they can become mushy.
* **Adding Herbs:** Fresh thyme adds a wonderful aroma and flavor to the chowder. You can also use other herbs, such as bay leaf or rosemary. Add the herbs along with the potatoes so that they have time to infuse their flavor into the broth.
**Step 6: Adding the Cream and Scallops (The Final Touch)**
* **Cream Choice:** Heavy cream will create the richest and creamiest chowder. You can also use half-and-half or milk, but the chowder will be less rich. Avoid using low-fat milk, as it can curdle when heated.
* **Tempering the Cream:** To prevent the cream from curdling, you can temper it by gradually whisking in a small amount of the hot broth before adding it to the pot. This will help to raise the temperature of the cream and prevent it from shocking when it’s added to the hot chowder.
* **Gentle Simmer:** After adding the cream, simmer the chowder gently over low heat. Do not boil the chowder, as this can cause the cream to curdle.
* **Scallop Cooking Time:** Bay scallops cook very quickly, so it’s important not to overcook them. They should be opaque and firm to the touch. Overcooked scallops will be tough and rubbery.
* **Adding Scallops Last:** Adding the scallops at the very end ensures they cook perfectly and retain their delicate sweetness. They only need a few minutes to cook through.
**Step 7: Seasoning and Serving (The Perfect Finish)**
* **Salt Adjustment:** Taste the chowder and adjust the seasoning with salt and pepper as needed. Remember that the bacon and broth may already contain salt, so start with a small amount and add more to taste.
* **Pepper Choice:** Freshly ground black pepper adds a more intense flavor than pre-ground pepper. You can also use white pepper for a more subtle flavor.
* **Serving Temperature:** Serve the bay scallop chowder hot. Garnish with the reserved bacon, fresh parsley, and oyster crackers.
* **Reheating:** Reheat leftover chowder gently over low heat. Do not boil the chowder, as this can cause the cream to curdle. Add a splash of milk or broth if the chowder is too thick.
**Enjoy your delicious and comforting bay scallop chowder!**