Chef John'S Bay Scallop Chowder

• 2 teaspoons olive oil
• 2 slices bacon, cut into small pieces
• 1/2 yellow onion, diced
• 1 rib celery, diced
• 2 cloves garlic, minced
• 1 (8 ounce) bottle clam juice
• 1 cup low-sodium chicken broth
• 1 cup cubed Yukon Gold potatoes
• 1 pinch cayenne pepper, or to taste
• freshly ground black pepper to taste
• 1/2 cup heavy whipping cream
• 1 red Fresno chile pepper, diced
• 1 teaspoon lemon zest
• salt to taste
• 1 pound bay scallops
• 1 tablespoon chopped fresh tarragon

1. Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
2. Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
3. Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.

olive oil, bacon, yellow onion, celery, garlic, clam juice, chicken broth, potatoes, cayenne pepper, freshly ground black pepper, heavy whipping cream, red, lemon zest, salt, bay scallops, tarragon

Taken from www.allrecipes.com/recipe/239992/chef-johns-bay-scallop-chowder/ (may not work)