Scallop chowder

Ingredients

For 2 people

• 4 oz bacon, diced
• 1 tbsp unsalted butter
• 4 oz yellow onion, diced
• 2 oz celery, diced
• 8 oz russet potato, peeled and cut into 1/2-inch cubes
• 2 tbsp all-purpose flour
• 1 cup bottled clam juice
• 1/2 cup water
• 1 cup whole milk
• 1/2 cup heavy cream
• 10 oz bay scallops, patted dry
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp dried thyme
• 1 small bay leaf
• 1 tbsp chopped parsley
• 1 tbsp lemon juice
• 1 cup oyster crackers

Method

1. Render the baconSet a 3-quart saucepan or small Dutch oven over medium heat. Add the 4 oz diced bacon and cook 4 to 5 minutes, stirring, until the fat renders and the bacon starts to brown. If the pan looks dry before the bacon browns, add the 1 tbsp butter now so the vegetables do not scorch.
2. Soften the aromaticsAdd the 4 oz diced onion and 2 oz diced celery to the bacon fat. Cook 4 minutes, stirring often, until the onion looks glossy and the celery begins to soften. Sprinkle in the 1/2 tsp kosher salt and 1/4 tsp black pepper so the vegetables season evenly as they cook.
3. Build the chowder baseStir in the 8 oz potato cubes, 2 tbsp flour, 1 tsp dried thyme, and 1 small bay leaf. Cook 1 minute, stirring constantly, so the flour coats the vegetables and loses its raw taste. The mixture should look pasty but not browned.
4. Add the liquids and simmerPour in the 1 cup clam juice, 1/2 cup water, and 1 cup whole milk while stirring to prevent lumps. Bring just to a gentle simmer over medium heat, then reduce the heat to medium-low. Cook 10 to 12 minutes, stirring occasionally, until the potato is nearly tender and the broth lightly thickens. If it seems too thick, add a splash of water; if too thin, keep simmering before adding the scallops.
5. Finish the base with creamStir in the 1/2 cup heavy cream. Keep the chowder at a bare simmer for 2 minutes. Do not let it boil hard or the dairy can look grainy.
6. Cook the scallops gentlyAdd the 10 oz bay scallops in an even layer and simmer 2 to 3 minutes, stirring once or twice, just until they turn opaque and firm. Bay scallops overcook quickly, so remove the pot from the heat as soon as they lose translucence.
7. Brighten and adjustStir in the 1 tbsp lemon juice and 1 tbsp chopped parsley. Taste and adjust with a small pinch more salt only if needed, keeping in mind the clam juice, bacon, and crackers already contribute salt.
8. Serve hotLadle the chowder into warm bowls and top with the 1 cup oyster crackers just before serving so they stay crisp. For a thicker chowder, let the pot stand off the heat for 2 minutes before ladling so the broth settles around the potatoes and scallops.