Bay Scallop Chowder

Today beginning Ash Wednesday and having the temperatures in the low teens, Joan decided to prepare a fish dish that would warm the cockles of our hearts.

Ingredients:

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 clam juice
1    pound bay scallops
2    cups half-and-half
1/4    teaspoon salt
1/4    teaspoon freshly ground balck pepper
1/2    cup chopped fresh parsley

Directions:

1. Melt butter in 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 and pepper; cook until throughly heated. Stir in parsley.


Serves: 4

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