Instructions: 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. 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.

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. Stir in scallops and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon, and salt and pepper to taste.

Preheat oven to 350 degrees.

For the croutons, 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.

Serve chowder with the paprika croutons.

This recipe yields 2 main course servings.

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