Recipe - Nantucket Scallop Chowder

8 sl Thickcut bacon; chopped
2 Onions; chopped
1 Three fourths teaspoon Dried thyme
4 cup Bottled clam juice
One half cup Dry white wine
2 Whiteskinned potatoes;
peeled, cut into 1/2inch
pieces
One half cup Whipping cream
2 tablespoon (One fourth stick) butter
1 pound Bay scallops
Paprika

A delicious twist on clam chowder, this hearty winter soup is full of
tender scallops and smoky bacon.

Sauté bacon in heavy large saucepan over medium heat until crisp, about 6
minutes. Using slotted spoon, transfer bacon to paper towels and drain
well. Drain all but 2 tablespoons bacon fat from saucepan. Add onions and
thyme to same saucepan and sauté over mediumhigh heat until onions are
light golden, about 10 minutes. Add 4 cups clam juice, One half cup white wine
and potatoes. Bring to boil. Reduce heat and simmer until potatoes are
tender, about 15 minutes. Add cream and half of bacon and bring to simmer.
(Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before
continuing.)

Melt 1 tablespoon butter in heavy large skillet over high heat. Add half

of scallops and sauté until light golden, about 2 minutes. Add scallops to
chowder. Repeat with remaining butter and scallops. Season chowder to taste
with salt and pepper.

Ladle chowder into bowls. Sprinkle with paprika and remaining bacon and
serve immediately.

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