Bay Scallop Chowder

“The fresh, crisp flavors of apple and tropical fruit, balanced by the kiss of oak and bright acidity in the Chardonnay, complement this rich and savory Bay Scallop chowder.”
– John Koetzner, AVV Tasting Room Associate

– Serves 4 –

1 lb. bay scallops
2 cups half-and-half
2- 8oz. bottles clam juice
1 cup unpeeled gold potatoes, cubed
½ cup carrots, chopped
½ cup fresh parsley, chopped
¼ cup AVV Estate Chardonnay
1 small red pepper, chopped
1 rib celery, diced
2 slices of cooked bacon, chopped
½ onion, chopped
2 Tbsp. butter
¼ tsp. dried oregano
¼ tsp. coarsely ground black pepper
¼ tsp. salt

Method of Preparation:
On low heat, melt butter in a large heavy saucepan then add in Estate Chardonnay. Add onion, potatoes, carrots, red pepper, celery and oregano and sauté for 10 minutes on medium-high heat. Mix in clam juice and scallops and cook for additional 5 minutes, stirring occasionally. Add half-and-half, salt, black pepper, and bacon, cooking until thoroughly heated. Stir in parsley.

Enjoy with a glass of the Estate Chardonnay.

*Special note: For a thicker consistency, sauté then purèe an extra ¼ cup of cubed potatoes and add it in with the half-and-half, salt, etc.