1 lb. small new potatoes 1 tablespoon unsalted butter 3 leeks, white and tender green, thinly sliced crosswise 2 medium red bell peppers, cut into 1/2-inch dice 1 medium jalapeno pepper, minced 1-1/2 cups chicken stock or canned low-sodium broth 1 cup bottled clam juice 1/2 teaspoon thyme, crumbled Salt and freshly ground black pepper 1 lb. large sea scallops, halved crosswise 1/2 cup light cream 1/4 cup minced fresh flat-leaf parsley In a steamer basket set over 3 inches of boiling water, steam the potatoes until tender, about 15 minutes. Melt the butter in a medium enameled cast-iron casserole. Add the leeks, red bell peppers and jalapeno. Cover and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Quarter the steamed potatoes. Add the chicken stock and clam juice to the casserole and bring to a simmer over moderate heat. Stir in the potatoes and thyme and season with salt and black pepper. Add the scallops and cream to the hot stew. Simmer gently, stirring occasionally, until the scallops are just cooked through, about 4 minutes. Stir in the parsley, season with salt and black pepper and serve at once. soup 88