Bay Scallop Chowder

According to some historians the word "chowder" was created long before the Pilgrims sighted Cape Cod. Fishermen working the fertile waters of Newfoundland since 1497 corrupted the French word for pot, chaudiere, into the word "chowder."

This evening Joan made this classic chowder for dinner. Joan served it with a fresh garden salad and Wegmans hard rolls.

2 tablespoons butter
1 onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1 small red bell pepper, chopped
1 cup chopped unpeeled red potatoes
1/4 teaspoon dried oregano
2 (8-ounce) bottles of clam juice
1 pound scallops
2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley

1. Melt butter in a large heavy saucepan. Add onion and next 5 ingredients (onion through oregano). Sauté 10 minutes. Add clam juice and scallops. Cook 5 minutes.
2. Add half-and-half, salt and pepper; cook until thoroughly heated. Stir in parsley.

Serves 4