Chef Johns Bay Scallop Chowder
Ingredients
- 2 teaspoons olive oil
- 2 slices bacon, cut into small pieces
- 0.5 yellow onion, diced
- 1 rib celery, diced
- 2 cloves garlic, minced
- 1 (8 ounce) bottle clam juice
- 1 cup low-sodium chicken broth
- 1 cup cubed Yukon Gold potatoes
- 1 pinch cayenne pepper, or to taste
- freshly ground black pepper to taste
- 0.5 cup heavy whipping cream
- 1 red Fresno chile pepper, diced
- 1 teaspoon lemon zest
- salt to taste
- 1 pound bay scallops
- 1 tablespoon chopped fresh tarragon
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