Recipe - Scallop Chowder With Paprika Croutons

4 sl Bacon, chopped
1 small Onion, chopped fine
1 Carrot, chopped fine
1 Celery rib, chopped fine
1 tablespoon Unsalted butter
2 teaspoon Allpurpose flour
One half teaspoon Paprika
8 ounce Bottled clam juice
1 cup Water
One half cup Heavy cream
1 Russet (baking) potato
(about One half pound)
Three fourths pound Firm scallops
2 tablespoon Minced fresh parsley leaves
Salt and pepper

CROUTONS
1 One half tablespoon Unsalted butter
One fourth teaspoon Paprika
1 One half cup Bread cubes

In a heavy saucepan cook bacon over moderate heat, stirring, until crisp
and transfer with a slotted spoon to paper towels to drain. Pour off fat
and in pan cook onion, carrot, and celery in butter over moderately low
heat, stirring occasionally, until softened.

Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika
and cook, stirring, 30 seconds. Add clam juice, water, and cream and bring
to a boil, stirring occasionally.

While mixture is coming to a boil, peel potato and cut into 1/4inch dice.
Add potato to mixture and simmer chowder, uncovered, 12 minutes. Stir in
scallops and simmer until just cooked through, about 5 minutes. Stir in
parsley, bacon, and salt and pepper to taste.

Croutons: Preheat oven to 350 degrees. In a small saucepan melt butter with
paprika over moderate heat, stirring. In a bowl toss bread cubes with
melted butter. Sprinkle with paprika and toss. Transfer to a baking sheet.
Arrange bread in one layer and bake in middle of oven 10 minutes or until
deep golden.

Serve chowder with paprika crackers.

Yield: 2