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New England Scallop Chowder

New England Scallop Chowder

  • Prep Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings


  • 4 slices bacon, cut into 1/2-inch pieces
  • 7 tablespoons unsalted butter
  • 2 cups finely chopped yellow onions
  • 1 cup finely chopped celery
  • 1 1/2 teaspoons minced garlic
  • 6 sprigs fresh thyme leaves
  • 2 bay leaves
  • 2 cups clam juice
  • 2 cups chicken stock
  • ½ cup dry white wine
  • 3 cups 1/2-inch cubed, peeled potatoes, about 1 1/4 pounds
  • 1 cup heavy cream
  • salt and freshly ground black pepper, to taste
  • 1 1/2 pounds Nantucket Bay scallops (regular bay scallops may be substituted)
  • 1/4 cup minced parsley leaves
  • 1/4 cup finely chopped chives or green onions


  • In a large heavy pot cook the bacon until crisp and the fat is rendered. Pour off all bacon fat except 2 tablespoons. Add the 3 tablespoons of the butter, onions and celery and cook until softened, about 5 minutes. Add the garlic, thyme and bay leaves, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and clam juice, chicken stock, and white wine bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat, stir in half and half and season with pepper and salt, if necessary.

    Melt 1 tablespoon butter in heavy large skillet over high heat. Add half of scallops and sauté until light golden, about 2 minutes. Add scallops to chowder. Repeat with remaining butter and scallops.

    Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil. Serve hot, garnished with parsley and chives.

Recipe Details