• Step 1

  Add bacon and butter to stockpot on MED. Cook, 3-4 min, until bacon is crispy. Add celery and onions, mirepoix, and garlic; stir. Cook, about 5 min, until soft but not browned.

• Step 2

  Add flour, stirring until completely blended. Cook, stirring and scraping bottom of pan every 30 sec, about 2 min.

• Step 3

  Whisk in clam juice and cream. Add potatoes. Increase heat to MED-HIGH. Cook, stirring occasionally, about 10 min, until boiling.

• Step 4

  Reduce heat to MED-LOW. Simmer 10-15 min, stirring occasionally, until potatoes are fork-tender.

• Step 5

  Add scallops, parsley, thyme, and pepper sauce; season with salt and pepper. Stir gently; cook, 3-4 min, until internal temp of scallops reaches 130 degrees (check by inserting thermometer halfway into thickest part of scallop). Ladle soup into warmed bowls.

Note: When servings & ingredients are modified, nutrition & directions may vary.