Patrick Clark

3 tablespoons unsalted butter
2 ounces thick-sliced bacon — chopped fine
1 large onion — chopped fine
1 large clove garlic — minced
1/2 teaspoon crushed red pepper
6 cups clam broth
6 cups chicken stock
2 bay leaf
3 sprigs fresh thyme
8 peppercorns
1 1/2 pounds yukon gold potatoes — diced
2 1/2 cups heavy cream
2 tablespoons cornstarch
2 large leek — halved and sliced
1 1/2 pounds bay scallops
salt and pepper — to taste
1/4 cup fresh chives — chopped fine

Melt butter in large casserole. Add bacon and cook over moderately high heat until lightly browned.
Add onion and cook until softened
Stir in garlic and crushed red pepper. Cook until garlic is fragrant.
Add clam broth, chicken stock and bouquet garni. Bring to boil, lower heat and simmer 20 minutes.
Add diced potatoes and cook over moderately high heat until just tender.
Discard the bouquet garni
In medium bowl whisk 1/4 cup cream with the cornstarch until smooth. Whisk in the remaining 2 cups cream, the whisk mixture into the soup.
Bring soup to boil then lower to quiet simmer.
Add leeks and cook until tender
Stir scallops into the chowder and cook over moderate heat until opaque.
DO NOT LET THE SOUP BOIL.
Season with salt and pepper
Garnish with chives.
Serve at once.

Yield: 12 servings