Seafood Chowder

2 tsp olive oil

2 slices bacon

1/2 yellow onion, diced

1 rib celery, diced

2 cloves garlic, minced

1 (8-oz) bottle clam juice

1 cup low sodium chicken broth

1/2 cup cream

1 cup cubed Yukon gold potatoes

freshly ground black pepper

pinch of cayenne

salt to taste

1 tsp fresh lemon zest

1 pound bay scallops (if frozen, thaw before cooking)

1 tbsp fresh tarragon

Cook diced bacon in heavy duty skillet on medium heat

Add diced onions until soften and lightly browned

Add diced celery and garlic cloves for about 1 minute

Add liquids (clam juice, chicken broth)

Add the diced potato and stir. Add pinch of pepper and cayenne

Bring to a simmer and maintain until potatoes are just about cooked. Smash some of the potatoes to thicken.

Stir in Cream until everything is tender. Add a pinch of salt if needed.

Substitute cream with tomato sauce if you prefer lactose free

Add some lemon zest to flavour

Stir in the scallops and cook on medium heat for about 1 minute. Turn off heat as soon as scallops are white in colour

Add tarragon and serve