Holiday Recipe Swap
What's on your table for the holiday's?
Do you have a special and/or traditional holiday recipe you'd like to share? If so, we'd like to publish it here.

Email, fax or mail yours to: The Nantucket Independent, Sharon Liburd, sharon@nantucketindependent. com, 15 North Beach Street, Nantucket, Mass. 02554. Fax: 508- 228-4858. Please be sure to include your name, address and phone number.

NANTUCKET SCALLOP CHOWDER

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

Servings: Serves 6.

Ingredients
• 8 slices thick-cut bacon, chopped
• 2 onions, chopped
• 1 3/4 teaspoons dried thyme
• 4 cups bottled clam juice
• 1/2 cup dry white wine
• 2 white-skinned potatoes, peeled,
cut into 1/2-inch pieces
• 1/2 cup whipping cream
• 2 tablespoons (1/4 stick) butter
• 1 pound bay scallops
• Paprika

Preparation

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 medium-high heat until onions are light golden, about 10 minutes. Add 4 cups clam juice, 1/2 cup white wine and potatoes. Bring to a 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 one 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. I