Friday, November 19, 2021

Bay Scallop Chowder and a White Bordeaux Wine #FishFridayFoodies #Winophiles

Tender, sweet bay scallops incorporated into a chowder with bacon and potatoes will make a perfect first course for your holiday dinner.  I paired mine with a White Bordeaux and it was pure elegance. 

Bay Scallop Chowder with Wine

We are getting ready for the holidays with Seasonal Fish/Seafood and Affordable Bordeaux Wine.....
I try to eat locally, sustainably and seasonally when possible.  Living in the Midwest, Michigan specifically, this isn't always easy.  So when I asked the other members of Fish Friday Foodies to join me in sharing a recipe using seasonal fish and seafood, I was thinking I would be able to find some Steelhead Trout as it is caught in our local lakes during this time of year. 

Hah.....fool be I.  It may be seasonal and it may be getting caught but I certainly couldn't find any in any local markets nor did any of my friends who love to fish have any to provide for this event.  

Bay Scallop Chowder

Not one to easily give up on an idea....I went fishing around.  Get it?  Fishing around?  Never mind.....
Anyway, not surprisingly the seasonal fish/seafood for the west coast and east coast are different.  Since I live closer to the east coast I went with bay scallops which are in season all during the cold months in the shallow waters of the Atlantic.

Let's see what the others found in season in their neck of the woods......
You would think since it is prime bay scallop season on the East Coast I would be able to find them relatively easily.  Nope......5 stores and 50 miles later I finally found a bag of frozen bay scallops.  Luckily this soup turned out amazing so it was well worth the effort.

White Bordeaux

As luck would have it our French Winophiles event for this month, hosted by Linda of My Full Wine Glass, is Affordable Bordeaux. Bordeaux can be very expensive but there are some wonderful bargains available and I find the White Bordeaux is very budget friendly.  

I found this bottle of Clod des Lunes at for under $20.  It is citrusy, fresh and crisp.  It was the perfect pairing with this rich, buttery chowder.  I love having fancy dinner parties during the holidays where each course is accompanied by a wine that complements the dish.  This chowder will make an excellent first course and I would absolutely reccomend this wine to serve with it.

The French Winophiles are going to be getting together to discuss affordable Bordeaux wines and holiday pairings on Twitter Chat tomorrow at 11 am ET.  We would love for you to join us.  You will find us by following #Winophiles.  Here are some of the topics we will be discussing.......

Chowder with Wine Pin

So go out and find yourself a bottle of Bordeaux to enjoy during the holiday season.  I am sharing this chowder recipe that I adapted from one found on Allrecipes.  It is quick, easy, comforting and delicious.  Happy Holidays........

soup, chowder, seafood, first course, quick, easy
Yield: 8 first course servings or 4 main course servings
Author: Wendy Klik
Bay Scallop Chowder

Bay Scallop Chowder

Tender, sweet bay scallops incorporated into a chowder with bacon and potatoes will make a perfect first course for your holiday dinner.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min


  • 2 slices, thick cut bacon, diced
  • 1/2 vidalia onion, diced
  • 1 rib celery, diced
  • 2 cloves garlic, minced
  • 1 (8 oz) bottle clam juice
  • 1 (15 oz) can chicken broth
  • 4-5 small yukon gold potatoes, diced
  • salt and pepper, to taste
  • 1/2 c. heavy cream
  • 1 t. lemon zest
  • 1 lb bay scallops


  1. Place a soup pot over med heat. Add the bacon and cook until fat is rendered and the bacon is starting to brown, about 5 minutes. Add the onions to the pot and cook until translucent about 3-4 minutes. Stir in the celery and garlic and cook for another minute or two, until fragrant.
  2. Add the clam juice, chicken broth and potato to the pot. Season with salt and pepper and bring to a simmer. Cook for 15-20 minutes, until potato is tender.
  3. Stir in the cream and lemon zest and let cook for a few minutes until warmed and flavors are combined. Add the scallops and cook until tender and white, 4-5 minutes longer.


Adapted from a recipe found at

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  1. I get it!! Lol. your chowder sounds amazing. Perfectly comforting until you find that elusive trout!

  2. This sounds like a delicious pairing...and a beautiful wine. Thanks for joining the fun and games.

  3. You had me hooked at the mention of chowder.... I'll bet it was fabulous with the Bordeaux Blanc!

  4. This sounds so yummy! It does look like your efforts paid off. A BDX Blanc sounds like the perfect pairing!

  5. Ooh, chowder and Bordeaux blanc! Has a "why-didn't-I think-of-that" ring to it.

  6. Love this amazing scallops chowder, a perfect way to start a meal with this delicious bowl.


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