Ingredients

• 4 slices bacon, chopped
• 1 small onion, chopped fine
• 1 carrot, chopped fine
• 1 celery rib, chopped fine
• 1 tablespoon unsalted butter
• 2 teaspoons all-purpose flour
• 1/2 teaspoon paprika
• 8 ounces bottled clam juice
• 1 cup water
• 1/2 cup heavy cream
• 1 russet (baking) potato (about 1/2 pound)
• 3/4 pound firm scallops, tough muscle from sides removed
• 2 tablespoons minced fresh parsley leaves
• Salt and pepper
• Croutons: recipe below
• 1 1/2 tablespoons unsalted butter
• 1/4 teaspoon paprika
• 1 1/2 cups bread cubes

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Instructions

1. In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.
2. Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring, 30 seconds. Add clam juice, water, and cream and bring to a boil, stirring occasionally.
3. While mixture is coming to a boil, peel potato and cut into 1/4-inch dice. Add potato to mixture and simmer chowder, uncovered, 12 minutes. Make croutons while the mixture is simmering. Stir in scallops and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon, and salt and pepper to taste.
4. Preheat oven to 350 degrees. In a small saucepan melt butter with paprika over moderate heat, stirring. In a bowl toss bread cubes with melted butter. Sprinkle with paprika and toss. Transfer to a baking sheet. Arrange bread in one layer and bake in middle of oven 10 minutes or until deep golden.
5. Serve chowder with paprika croutons.