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Scallop Chowder with Pernod and Thyme

Photo: Becky Luigart-Stayner; Styling: Mindi Shapiro
Yield Makes 8 cups

Ingredients

  • 1 tablespoon butter
  • 1 large onion, finely chopped
  • 2 large potatoes, peeled and cut into 1/2-inch cubes
  • 1 pound sea scallops, chopped
  • 1 quart whipping cream
  • 1/4 cup Pernod
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Garnish: chopped fresh chives

How to Make It

  1. Melt butter in a Dutch oven over medium heat. Add onion, and sauté 4 minutes or until tender. Add potatoes, and cook 4 minutes. Add scallops, and cook 2 minutes. Stir in whipping cream. Cover and reduce heat; simmer 20 minutes.

  2. Stir in Pernod, thyme, salt, and pepper. Cover and simmer an additional 10 minutes. Garnish, if desired.

Pearl Oyster Bar, New York, NY