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| Creamy Clam Scallop Chowder
6 ounces of fresh or frozen bay scallops
1 pint of shucked clams or two 6 1/2 ounce cans of minced clams
3 slices of bacon, halved crosswise
2 1/2 cups of chopped, peeled potatoes
1 cup of chopped shallots or finely chopped onion
1 tablespoon of snipped fresh dill or 1 teaspoon of dried dillweed
1 teaspoon of instant chicken bouillon granules
1/8 teaspoon of pepper
2 cups of milk
1 cup of half and half or light cream
2 tablespoons of all purpose flour
1/4 cup of shredded carrot
2 tablespoons of dry sherry
fresh dill sprigs, optional
Thaw scallops, if frozen. Rinse scallops. Chop shucked clams, reserving juice, set clams aside. Strain clam juice to remove bits of shell. Or drain canned clams, reserving juice. If necessary, add water to clam juice to equal 1 cup. Set clam juice mixture aside.
In a large saucepan or Dutch oven cook bacon till crisp. Remove bacon. If desired, reserve 1 tablespoon drippings. Drain bacon on paper towels; crumble. Set bacon aside.
In same saucepan, combine reserved bacon drippings (if desired) reserved clam juice mixture, potatoes, shallots or onions, snipped fresh or dried dill, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or till potatoes are tender. With the back of a fork, slightly mash potatoes against the side of pan.
Combine milk, half and half or light cream and flour. Sift flour mixture and carrot into potato mixture. Cook and stir till slightly thickened and bubbly. Stir in clams and scallops. Return to boiling; reduce heat. Cook, uncover, for 1 to 2 minutes more or till clams curl around the edges and scalps are opaque. Stir in sherry. Sprinkle each serving with bacon and if desired, garnish with dill sprigs. Makes 4 servings |
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