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Scallop Chowder

  • Yield: 6 servings
  • Prep Time: 15 minutes
  • Cooking Time: 40 minutes

Scallop Chowder


  • 2 tbsp Olive oil
  • 2 slices Bacon, chopped
  • 1 cup Onions, diced
  • 1 cup Celery, diced
  • 1 cup Carrots, diced
  • 2 cloves Garlic, minced
  • 1/2 tsp Dried thyme
  • 2 tbsp All-purpose flour
  • 1 cup Chicken broth
  • 1 lb Russet potatoes, diced
  • 16 oz Clam juice
  • 1 cup Half and half
  • 1 lb Bay scallops
  • Fresh parsley, chopped
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1/2 cup Frozen sweet corn


  1. Heat olive oil in a Dutch oven over medium heat. Add bacon and cook until crispy, about 5 minutes.
  2. Add onions, celery, carrots, garlic, thyme and a few pinches of salt. Cook, stirring occasionally, until they soften, about 5 minutes.
  3. Add potatoes, clam juice, half and half and salt and pepper to taste. Bring to a simmer, reduce to medium-low heat, and cook, partially covered, for 15-20 minutes, until the potatoes are tender.
  4. Gently stir in scallops and corn and cook until the scallops are tender, about 3-4 minutes.
  5. Stir in parsley and serve immediately.


Recipe adapted from LittleBroken.com


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