Scallop Chowder – Manhattan Style


    1 1/2 pounds scallops

6 slices bacon, diced

2 cups finely chopped onion

1 cup finely chopped celery

1/2 cup chopped bell pepper

3/4 cup diced carrot

1 1/2 tablespoons minced garlic

3 bay leaves

1 1/2 teaspoons dried oregano leaves

1 1/2 teaspoons thyme

1/2 teaspoon crushed red pepper

1  pounds potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)

4 cups chicken stock

1 8 oz bottle clam juice

2 (14-ounce) can diced tomatoes, drained

Freshly ground black pepper



In a large heavy pot add bacon and cook until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes,  clam juice,  chicken stock, and chopped bacon.  Bring to a boil. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat.  Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat.  Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire. Do not allow to boil.  Add scallops right before serving and cook until translucent.  (Do not over cook scallops.)