Fusaro’s Scallop Chowder

Ingredients:

• 6  strips applewood smoked bacon, diced

• 1  medium-sized onion, diced

• 2  Tbs chopped fresh thyme

• 6  Yukon Gold potatoes, peeled and diced

• 3  Tbs clam base

• 6  cups white wine

• 8  cups water

• 4  cups heavy cream

• Nantucket Bay Scallops

• Salt and pepper

• Chopped chives

Directions

• Sautee bacon and onions in butter until bacon is crisped and onions are translucent.

• Add all other ingredients except for scallops and simmer until reduced by about 1/3 and potatoes are cooked through but still firm.

• Sautee scallops separately until cooked through and slightly caramelized.  Add to chowder.

• Garnish with chopped chives

• Enjoy!