Scallop Chowder

We liked the taste of clam juice in this soup, but you could substitute a fat-free, lower-sodium chicken broth instead. If you don't have pernod on hand or would prefer to avoid alcohol, replace it with one teaspoon of anise extract or finely ground anise seeds. Serve with crackers.
Melt 2 teaspoons of butter in a roasting pan greased with cooking spray over medium-high heat. Add the chopped onion and celery; simmer for 5 minutes or until tender. Add 1 teaspoon of garlic and simmer for 1 minute. Add the potatoes, 1 teaspoon salt and 3/4 teaspoon pepper; cook for 2 minutes. Lightly spoon the flour into a dry measuring cup; smooth with a knife. Sprinkle the potato mixture with flour and cook for 1 minute, stirring frequently. Add the clam juice and milk; bring to a boil, stirring constantly. Cover, reduce the heat and simmer for 20 minutes or until the potatoes are tender. Partially mash the potatoes with a potato masher. Add the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, pernod, and thyme; simmer for 10 minutes. Add the scallops and halve; cook for 5 minutes or until the scallops are tender. Sprinkle with green onions.Wine note: Thanks to the licorice pernod flavor, this chowder resembles bouillabaisse. And this makes the classic Provencal blend with rose wine perfect; the 2006 vintage is now arriving. These fruity, affordable rose wines are characterized by bright acidity and a small amount of tannin, which gives a delicate, sweet taste to scallops. Domaine de Fonsainte Gris-de-Gris ($13) by Corbières-bright, fresh, floral and dry on the bones. --Jeffrey Lindenmuth