Somme bay scallop chowder (coquillade de la baie de somme) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
France Region / Locale: Somme Servings: 4
France Region / Locale: Somme Servings: 4Originating from the picturesque Somme Bay in Northern France, the Somme Bay Scallop Chowder is a luxurious dish that celebrates the delicacies of the French coast. This chowder features the tender, sweet scallops caught in the cool waters of the bay, accentuated by creamy, savory flavors. Traditionally enjoyed in cozy French kitchens, this dish brings warmth and a touch of elegance to any dinner table, respecting the maritime heritage and culinary finesse for which France is renowned.
Ingredients
- Somme Bay scallops – 1 pound / 450 g
- Unsalted butter – 2 tablespoons / 28 g
- Leeks, chopped – 2 large / 300 g
- Celery stalks, diced – 2 stalks / 100 g
- Garlic cloves, minced – 3 cloves / 10 g
- Yukon Gold potatoes, diced – 2 medium / 300 g
- Fish stock – 4 cups / 960 ml
- Thyme – 1 teaspoon / 1 g
- Heavy cream – 1 cup / 240 ml
- Parsley, chopped – 2 tablespoons / 8 g
- Salt – to taste
- Black pepper – to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add leeks and celery; sauté until softened, about 5 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Add potatoes, fish stock, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add scallops to the pot and simmer gently until just cooked through, around 5 minutes.
- Stir in heavy cream, season with salt and pepper, and heat through without boiling.
- Garnish with parsley before serving.
Substitutions
- Somme Bay scallops -> any fresh bay scallops
- Fish stock -> vegetable stock
- Heavy cream -> coconut milk
Enhancements in the Next Evolution
- Sear scallops separately to add a caramelized flavor before adding them to the chowder.
- Use a mix of seafood, like shrimp or clams, for added complexity.
- Add a splash of white wine before simmering the chowder for depth of flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
