2 Each Shallots, peeled and minced
1 rib Celery, diced
1/4 oz. Parsley, chopped
6 each U-10 Scallops, sliced horizontally in half
¼ oz thyme
1/2 cup Dry white wine
10 dashes Tabasco sauce
2 dashes Worcestershire sauce
4 strips, smoked bacon, diced
2 each, large potatoes, diced
12 oz. Clam stock or clam juice
12 oz. Heavy cream
1 tbsp. Garlic, minced
2 Bay leaves
Canola oil to cover the bottom of the pan
Roux, to thicken
Stax’s Seasoning to taste

Place the diced bacon into a sauté pan and render to remove the fat. Add the chopped shallots, celery and garlic. Reduce the heat and deglace the pan with white wine. Add the stock or clam juice and Stax’s seasoning. Reduce this mixture about 25%. Add the bay leaves, thyme, parsley and potatoes. Season the chowder with Tabasco Sauce and Worcestershire Sauce.

In another sauté pan, place the Canola oil and scallops seasoned with Stax’s seasoning. Sear them and then deglace the pan with white wine. Remove the scallops, add to the chowder mixture, and deglace the pan with white wine again. Add this liquid to the chowder mixture. Add enough roux to slightly thicken the chowder.