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The bacon should be crisp before it leaves the Dutch oven, and the broth should already smell savory before the scallops ever go in. That order matters in a seafood chowder: the bacon seasons the pot, while the scallops need only a short finish so they stay tender. I like this scallop chowder because the russet potatoes give the broth body without hiding the sweet, mild scallops.

The broth starts with a little flour cooked into the softened vegetables, then clam juice and chicken broth are whisked in gradually. That builds a smooth base with enough seafood character to carry the creamy finish. The potatoes simmer until fork-tender before the milk and cream go in, and the scallops are added last. A spoonful is creamy and savory, with tender potato, soft scallops, and crisp bacon on top.

Why the Broth Gets Whisked Smooth Before the Potatoes Go In

Flour gives this chowder its gentle thickness, but it needs to be worked into the butter and softened vegetables before the liquid arrives. After that minute of cooking, the flour should look evenly blended rather than dusty or clumped in the bottom of the pot. Adding the clam juice and chicken broth a little at a time gives you a chance to whisk each addition smooth before pouring in more.

If the liquid goes in all at once, flour can gather into stubborn little lumps that are hard to chase once the potatoes are in the way. Keep whisking as you pour, especially around the bottom and corners of the Dutch oven. The finished base won’t be as thick as a gravy; it should be a smooth, lightly thickened broth that can simmer around the potato cubes. That measured start gives the chowder body without turning it pasty.

What the Clam Juice, Russets, and Cream Each Bring

• Bacon — It renders savory fat for the vegetables and adds a smoky note that makes the mild scallops taste fuller. Regular bacon works well here; the useful cue is crispness, not a specialty cut.
• Unsalted butter, onion, and celery — The butter rounds out the bacon drippings, while finely diced onion and celery make a sweet, aromatic base without leaving large pieces in the spoon. A small yellow onion and ordinary celery are just right; even cuts help them soften together.
• All-purpose flour — This is the thickener that turns the broth from watery to spoon-coating. All-purpose flour is the straightforward choice for this method; a different thickener won’t behave the same when cooked briefly with the vegetables and then whisked with broth.
• Clam juice and low-sodium chicken broth — The bottled clam juice gives the chowder its briny seafood backbone, while chicken broth fills out the liquid without overwhelming it. Bottled clam juice is a practical choice here, and low-sodium broth leaves room to season the pot with the measured salt and pepper.
• Sea scallops — Sea scallops bring a sweet, delicate bite that smaller pieces distribute through every serving. Remove the side muscles and cut the scallops into even pieces; uniform cuts cook at the same pace. Freshness matters more than buying the largest scallops, since these are cut before cooking.
• Russet potatoes — Russets soften and release enough starch to help the chowder feel hearty. Peel them and cut them into even cubes so they become fork-tender together. Their texture is part of what gives this broth its body, so waxier potatoes won’t give quite the same result.
• Whole milk, heavy cream, thyme, and bay leaf — Whole milk and cream make the broth rich without relying on cheese, while dried thyme and bay leaf add a quiet herbal background. Use the bay leaf whole so it’s easy to remove before serving; the dairy doesn’t need to be an expensive brand for this soup to turn out creamy.

The Order That Keeps the Potatoes Tender and the Scallops Delicate

Render the Bacon Without Drying It Out

Cook the chopped bacon in a 5-quart Dutch oven over medium heat for 6–8 minutes, until crisp. Stir as needed so the pieces brown evenly rather than scorching on the bottom. Move the bacon to a paper towel-lined plate, then leave 1 tablespoon of drippings in the pot. Too much fat can make the finished broth feel greasy, so pour off the excess before moving on.

Soften the Vegetables, Then Cook the Flour

Add the butter, finely diced onion, and celery to the bacon drippings. Cook over medium heat for 4–5 minutes, stirring occasionally, until the vegetables have softened; they should look glossy and feel tender, not browned at the edges. Stir in the flour and cook for 1 minute. Keep it moving so the flour blends with the fat instead of sticking in a dry patch.

Whisk in the Liquids and Simmer the Potatoes

Gradually whisk in the clam juice and chicken broth until the mixture is smooth. Add the cubed potatoes, dried thyme, and bay leaf, then bring the pot to a simmer. Cover and cook over medium-low heat for 12–15 minutes, until a fork slips into the potato cubes easily. If the centers are still firm, give them more time before adding the dairy.

Warm the Creamy Base Without Boiling

Stir in the whole milk, heavy cream, salt, and black pepper. Heat over medium-low for 3–4 minutes, until the chowder is steaming and just gently simmering. Watch the surface: small, calm bubbles are enough. A rolling boil can make a creamy soup look rough, so lower the heat if the bubbling becomes vigorous.

Cook the Scallops at the Finish

Stir in the scallop pieces and keep the chowder at a gentle simmer for 3–5 minutes, until they are opaque and reach 145°F. The pieces should look opaque through the center, not glassy. Remove the bay leaf, then stir half of the cooked bacon into the pot. Spoon the remaining bacon over each serving just before it goes to the table.

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Scallop Chowder

Scallop chowder is a creamy stovetop soup with tender sea scallops, fork-tender potatoes, and crisp bacon. The broth is thickened with flour and finished gently so the scallops stay tender.

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Prep Time 15 minutes mins

Cook Time 34 minutes mins

Total Time 49 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 590

Ingredients Equipment Method Notes

Ingredients

  

• 4 bacon slices, chopped
• 2 tbsp unsalted butter
• 1 yellow onion small, finely diced
• 2 celery ribs finely diced
• 0.25 cup all-purpose flour
• 1 bottle (8 oz) clam juice
• 2 cups chicken broth low-sodium
• 1 lb sea scallops side muscles removed and cut into 1/2-inch pieces
• 2 russet potatoes medium, peeled and cut into 1/2-inch cubes
• 0.5 tsp thyme dried
• 1 bay leaf
• 2 cups milk whole
• 1 cup cream heavy
• 0.25 tsp kosher salt
• 0.25 tsp black pepper

Equipment

• 1 5-quart Dutch oven

Method

 

1. Cook the bacon in a 5-quart Dutch oven over medium heat for 6-8 minutes, until crisp.
2. Transfer the bacon to a paper towel-lined plate and leave 1 tablespoon of drippings in the pot.
3. Add the butter, onion, and celery to the pot and cook over medium heat for 4-5 minutes, stirring occasionally, until the vegetables have softened.
4. Stir in the flour and cook for 1 minute.
5. Gradually whisk in the clam juice and chicken broth until smooth.
6. Add the potatoes, thyme, and bay leaf, then bring to a simmer.
7. Cover and cook over medium-low heat for 12-15 minutes, until the potatoes are fork-tender.
8. Stir in the milk, cream, salt, and pepper; heat over medium-low for 3-4 minutes, until steaming and gently simmering, without boiling.
9. Stir in the scallops and cook at a gentle simmer for 3-5 minutes, until opaque and they reach 145°F.
10. Remove the bay leaf and stir in half the bacon.
11. Top each serving with the remaining bacon.

Notes

For tender scallops, keep the chowder at a gentle simmer and do not let it boil after adding the milk and cream. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy and scallops may change texture. For a lactose-free option, use lactose-free whole milk and cream.