Scallop Chowder

Instructions

1. Prepare the bacon
   In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Sauté the vegetables
   Add the diced onion, celery, and leek to the pot with the bacon fat. Cook over medium heat until softened but not browned, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Create the base
   Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the flour. Gradually whisk in the seafood stock or clam juice, making sure to eliminate any lumps. Add the diced potatoes, bay leaf, and thyme.
4. Simmer the chowder
   Bring the mixture to a simmer, then reduce heat to low and cook, uncovered, until the potatoes are just tender, about 15 minutes. Stir occasionally to prevent sticking.
5. Add dairy and scallops
   Pour in the half-and-half or milk and gently simmer for 5 minutes. Add the scallops and cook for 3-5 minutes until they are just opaque and cooked through. Be careful not to overcook the scallops as they will become tough.
6. Season and finish
   Remove the bay leaf. Season the chowder with salt and freshly ground black pepper to taste. Return most of the cooked bacon to the pot, reserving some for garnish. Stir gently to combine all ingredients.
7. Serve hot
   Ladle the chowder into warm bowls. Garnish each serving with the reserved crispy bacon pieces and freshly chopped parsley. Serve immediately with crusty bread on the side.