3 tb Butter
2 oz Smoked bacon
Thickly sliced
Finely chopped
1 lg Onion(s), finely chopped
1 lg Garlic clove(s), minced
1/2 ts Crushed red pepper
6 c Bottled clam broth
6 c Chicken stock
Bouquet Garni of
2 Bay leaves
5 Parsley sprigs
3 Thyme sprigs
8 Black peppercorns
Wrapped in cheesecloth
1 1/2 lb Yukon Gold potatoes
Peeled, cut in 1/4" dice
2 1/4 c Heavy cream
2 tb Cornstarch
2 lg Leeks,
White and tender green
Halved lengthwise
Sliced crosswise
1/8 inch thick
1 1/2 lb Bay scallops
Membranes removed
Salt and pepper
1/4 c Chives, finely chopped

1. Melt the butter in a large enameled cast-iron casserole. Add the bacon and cook over moderately high heat, stirring, until lightly browned, about 2 min. Add the onion and cook, stirring occasionally, until softened, about 7 min. Stir in the garlic and crushed red onion(s) and cook, stirring, until the garlic is fragrant, about 2 min.

2. Add the clam broth, chicken stock, and bouquet garni to the casserole and bring to a boil over high heat. Lower the heat to moderately high and simmer for 20 min.

Can be refrigerated for up to 2 days. Bring to a boil before proceeding.

3. Add the diced potatoes to the soup and cook over moderately high heat until just tender, about 10 min. Discard the bouquet garni.

4, In a medium bowl, whisk 1/4 cup of the heavy cream with the cornstarch until smooth. Whisk in the remaining 2 cups cream, then whisk the mixture into the soup. Bring the soup to a boil over moderately high heat. Add the leeks and cook until just tender, about 4 min.

Can stand at room temperature for up to 3 hours. Rewarm before finishing.

5. Stir the scallops into the chowder and cook over moderate heat just until opaque throughout, 2-3 min; don't let the soup boil. Season with salt and pepper. Ladle the chowder into a tureen or individual bowls. Garnish with the chopped chives and serve at once.

Food and Wine December 1995

From: Diane Lazarus Date: 22 Dec 95