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–+ servings

Clam & Scallop Chowder

For a special presentation, serve this steaming chowder in hollowed-out rounds of sourdough bread…oh-so good!
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Ingredients

  • 2 onions finely chopped
  • 1/4 c. butter divided
  • 1 t. salt
  • 1 t. pepper
  • 1 c. chicken broth or water
  • 2 potatoes peeled and cubed
  • 1/4 lb. bay scallops
  • 10- oz. can baby clams drained and 1/2 c. liquid reserved 1 c. light cream
  • 1 c. milk
  • 2 slices bacon

Instructions

  • 2 slices bacon, crisply cooked and crumbled In a large heavy saucepan over medium heat, cook onions in 2 tablespoons butter for 5 minutes, or until tender.
  • Add salt, pepper, broth or water and potatoes; cook until fork tender.
  • Reduce heat; add scallops and cook just until tender, 4 to 5 minutes.
  • Stir in clams with reserved liquid, cream, milk, bacon and remaining butter.
  • Heat through without boiling for 3 minutes, or until hot.
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Course; Fish / Soup