Manhattan Scallop Chowder with Fennel
1 large onion, diced
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon freshly ground black pepper, more to taste
Pinch of fennel seeds
2 stalks celery, sliced
1 large fennel bulb, diced, fronds reserved
1 fat garlic clove, minced
1 bay leaf
1 pound potatoes, peeled and diced
1 quart chicken broth
1 28-ounce can plum tomatoes
1 8-ounce bottle clam juice
1 pound bay or small sea scallops or sea scallops quartered
In a soup pot, heat olive oil to cover bottom of pot. Add onion, salt,
pepper and fennel seeds and cook, stirring, until onion is limp, about
5 minutes. Stir in the celery, diced fennel, garlic and bay leaf and
sauté for 10 minutes longer.
2. Add potatoes, broth, tomatoes
and their juices and clam juice. Bring to a simmer and cook for 30
minutes or until potatoes are cooked through.
3. Chop fennel
frond to yield 2 or 3 tablespoons. Add to pot along with scallops.
Simmer gently just until scallops are cooked through, about 2 minutes.
Yield: 6 servings.
Adapted from The NY Times, Dec. 19, 2008