Nueske's Day Bacon Recipe

Render bacon

Slice bacon into 1/2-inch lardons. Place a large heavy-bottomed pot or Dutch oven over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and pieces are crisp but not burnt, about 8–10 minutes. Remove bacon with a slotted spoon to a paper-towel–lined plate, leaving fat in pot. Reserve 2 tablespoons of bacon for garnish and keep remaining crisp bacon for topping and relish tray if desired.

Add butter and sweat aromatics. With about 2–3 tablespoons of bacon fat left in the pot, add 2 tablespoons unsalted butter and melt over medium heat. Add diced onion, sliced leek, and diced celery root. Season lightly with a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze and add liquids. If using, pour the 1/2 cup dry white wine into the pot to deglaze, scraping up any browned bits; simmer 1–2 minutes until mostly evaporated. Add the diced Yukon Gold potatoes and bay leaf. Pour in the chicken stock and bring to a gentle simmer.

Simmer until potatoes are tender. Reduce heat to maintain a gentle simmer and cook until potatoes are tender when pierced with a knife, about 12–15 minutes.

Partially mash for chowder body. Remove and discard bay leaf. Use a potato masher or immersion blender to mash about one-third of the potato pieces against the side of the pot to thicken the broth, leaving the rest in small chunks for texture. Stir to combine.

Add cream and milk. Stir in the heavy cream and whole milk, then simmer gently 3–4 minutes to heat through. Taste and season with sea salt (about 1 teaspoon) and 1/2 teaspoon freshly ground black pepper, adjusting to taste. Keep chowder warm on the lowest stove setting while you sear the scallops.

Prepare scallops. Pat scallops very dry with paper towels. Season both sides lightly with a pinch of salt and a small grind of black pepper. Add 1 tablespoon unsalted butter to a heavy skillet and heat over medium-high until foaming.

Sear scallops. When butter is hot and just beginning to brown, add scallops in a single layer without crowding (work in batches if necessary). Sear without moving 1.5–2 minutes until a deep golden crust forms. Flip and sear the other side 1–1.5 minutes until just cooked through and opaque in the center. Remove scallops to a plate and deglaze pan with the lemon juice, swirling to pick up browned bits; spoon the lemon-butter over the scallops.

Finish chowder and combine. Stir the reserved crispy bacon bits and chopped parsley and chives into the chowder. Reheat briefly if needed. Adjust seasoning with more salt, pepper, or lemon juice to brighten as desired.

Plate and garnish. Ladle chowder into warmed bowls. Arrange 3–4 seared scallops on each bowl of chowder. Sprinkle remaining reserved bacon bits and extra chives over the top and, if desired, drizzle a teaspoon of olive oil for sheen.

Assemble relish tray. On a small platter, arrange the cornichons, picked pearl onions, sliced radishes, watercress or microgreens, and the grated horseradish in small piles. Add extra crisp bacon pieces to the tray for nibbling. Serve the relish alongside each bowl of chowder so diners can add small bites for textural contrast.

Serve immediately. Chowder is best hot with warm bowls and freshly seared scallops. Provide lemon wedges at the table if diners want extra brightness.