Ingredients

• 2lbs sea scallops
• 1 c. crumbled bacon
• 3 c. 18% cream
• 1-2 c. fish sauce (or 2 bottles of clam juice)
• 6 tbsp. butter
• 1/4 c. flour
• 1/2 tsp. red pepper flakes
• 1 onion (chopped)
• 5-6 c. potatoes (diced)
• 1 c. celery (chopped)
• 1-2 cloves of garlic
• 3 c. chicken broth
• 2 sprigs of thyme
• 1/4 tsp. rosemary
• 2-3 bay leaves
• 1 tsp. salt and pepper

Directions

1. Melt 3 tbsp. butter and sauté onion, celery and garlic.
2. Add red pepper flakes, butter and flour and stir until smooth.
3. Pour in the chicken broth.
4. Add potatoes, bay leaves, thyme, rosemary, salt and pepper and stir.
5. Add cream and fish sauce.
6. Cover and cook over medium heat until potatoes are tender (about 10 minutes) and then reduce heat.
7. Thicken to desired consistency by mixing equal amounts of chowder broth and flour.
8. Add scallops and crumbled bacon.
9. Simmer for 5 minutes.
10. Garnish with toasted pecans and crumbled bacon, optional: add seared scallops to each serving dish.