准备

• 保留四个扇贝，以装饰并将其余的扇贝切成3/4英寸的碎片。
• In a 4-quart pot or Dutch oven, cook the bacon over medium heat, turning occasionally, until crisp, about 8 minutes. Use a slotted spoon to transfer to a plate lined with paper towels. Crumble once cooled.
• 倒出脂肪，用纸巾擦拭锅。融化2汤匙。低火锅中的黄油。加入芹菜和洋葱，煮熟，煮熟，偶尔搅拌，直到变软但不褐色约5分钟。撒上面粉并煮熟，偶尔搅拌2分钟，以摆脱原始风味。在蛤汁中搅拌直至光滑。加入一半的培根，土豆，奶油，月桂叶，百里香和1/8茶匙。黑胡椒，小火煮，直到土豆变软，大约12分钟。加入扇贝片和欧芹。慢火煮，从火上取出，盖上盖子，放在一旁以保持温暖。
• 用纸巾拍打保留的扇贝。加热8至10英寸的铸铁或其他重型煎锅，直至热。加入油和剩余的1茶匙。黄油。将扇贝用盐轻轻地调味，煮熟，不受干扰，直到一侧呈褐色，2至3分钟。翻转并煮至几乎没有煮熟，根据尺寸再煮2到4分钟。转移到板上。
• Remove the bay leaf from the chowder. Divide the chowder among four shallow bowls and garnish each with a seared scallop. Sprinkle with the remaining bacon and a little freshly ground black pepper, and serve.