Scallop Chowder with Wild Mushrooms and Chives

Wild mushrooms complement scallops really well in both texture and flavor in this unique chowder recipe. St. Ours Clam Broth adds depth of flavor to the soup - Recipe courtesy of Chef Craig Fear

Serves 4 | 45 minutes

St. Ours Clam Broth adds depth of flavor to chowder and soup

Ingredients

• 4 strips bacon

• 2-4 Tbsp butter, unsalted

• 1 onion, diced

• 3-4 cloves garlic, diced

• 8 oz mushrooms wild or shiitake, diced

• 4-5 sprigs fresh thyme

• 1 bay leaf

• 3 cups St. Ours Clam Broth (3 packets rehydrated in 3 cups water)

• 1 lb potatoes cut into small cubes

• 1-1 ½ lbs sea scallops or bay scallops, chopped into smaller pieces

• 1 ½-2 cups heavy cream

• 1 cup chives (or more to taste), chopped

• Sea salt to taste

Optional seasonings

• Salt and pepper

• Chives, chopped

• Bacon bits

• Parsley, chopped

• Oyster crackers

• Hot sauce

Directions

1. In a heavy-bottom stock pot, render fat from bacon over very low heat for about 5-10 minutes. When a few Tbsp renders out, raise heat to medium and brown the bacon slightly. Remove the bacon, but leave rendered fat in the pot. The browned bacon bits can later be reheated and added to the chowder as a topping prior to serving

2. Add 1-2 Tbsp butter, if needed, for additional cooking fat

3. Add onion, mushrooms, thyme, and bay leaf and sauté for 7-10 minutes until the onions and mushrooms are softened. Add garlic in the last minute

4. Add clam broth and bring to a boil

5. Add potatoes, cover pot, and simmer for 10-12 minutes or until potatoes are cooked through

6. Add scallops and simmer for a few minutes until they are cooked through

7. Add 1 cup of the heavy cream and taste. Add up to 1 more cup of heavy cream to desired taste

8. Add chives and gently stir in

9. Add salt to taste

10. Ladle chowder into individual bowls and add optional seasonings to taste