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Ingredients

• 2 teaspoons butter
• Cooking spray
• 1 1/2 cups chopped onion (about 1 medium)
• 1/4 cup chopped celery
• 1 teaspoon minced garlic
• 4 1/2 cups (1/2-inch) cubed peeled Yukon gold or red potato (about 1 1/2 pounds)
• 1 1/4 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1/4 cup all-purpose flour (about 1 ounce)
• 2 1/2 cups clam juice
• 2 1/2 cups 2% reduced-fat milk
• 1 tablespoon Pernod (licorice-flavored liqueur)
• 1 1/2 teaspoons chopped fresh thyme
• 1 1/2 pounds sea scallops, cut into 1-inch chunks
• 1 1/2 cups half-and-half
• 1/4 cup chopped fresh chives

Description

We Liked The Flavor Of The Clam Juice In This Soup, But You Could Substitute Fat-free, Less-sodium Chicken Broth. If You Don't Have Pernod On Hand, Or Prefer To Omit The Alcohol, Substitute One Teaspoon Anise Extract Or Finely Ground Aniseed. Serve With C

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