Bay Scallop Chowder

• 3 tablespoons unsalted butter
• 2 ounces thickly sliced smoked bacon, finely chopped
• 1 large onion, finely chopped
• 1 large garlic clove, minced
• 1/2 teaspoon crushed red pepper
• 6 cups bottled clam broth
• 6 cups chicken stock or canned low-sodium broth
• Bouquet garni made with 2 bay leaves, 5 fresh parsley sprigs, 3 fresh thyme sprigs and 8 black peppercorns, wrapped in cheesecloth
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice
• 2 1/4 cups heavy cream
• 2 tablespoons cornstarch
• 2 large leeks, white and tender green, halved lengthwise and sliced crosswise 1/8 inch thick
• 1 1/2 pounds bay scallops, membranes removed
• Salt and freshly ground black pepper
• 1/4 cup finely chopped fresh chives

1. Melt the butter in a large enameled cast-iron casserole. Add the bacon and cook over moderately high heat, stirring, until lightly browned, about 2 minutes. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Stir in the garlic and crushed red pepper and cook, stirring, until the garlic is fragrant, about 2 minutes.
2. Add the clam broth, chicken stock and bouquet garni to the casserole and bring to a boil over high heat. Lower the heat to moderately high heat and simmer uncovered for 20 minutes. (The recipe can be refrigerated for up to 2 days. Bring to a boil before proceeding.)
3. Add the diced potatoes to teh soup and cook over moderately high heat until just tender, about 10 minutes. Discard the bouquet garni.
4. In a medium bowl, whisk 1/4 cup of the heavy cream with the cornstarch until smooth. Whisk in the remaining 2 cups cream, then whisk the mixture into the soup. Bring the soup to a boil over moderately high heat. Add the leeks and cook until just tender, about 4 minutes. (The chowder can stand at room temperature for up to 3 hours. Rewarm before finishing.)
5. Stir the scallops into the chowder and cook over moderate heat just until opaque throughout, 2 to 3 minutes; don't let the soup boil. Season with salt and pepper. Ladle the chowder into a tureen or individual bowls. Garnish with the chopped chives and serve at once.

unsalted butter, bacon, onion, garlic, red pepper, clam broth, chicken stock, bouquet garni, potatoes, heavy cream, cornstarch, leeks, bay scallops, salt, fresh chives

Taken from food52.com/recipes/8415-bay-scallop-chowder (may not work)