Shelly's Recipe

SEAFOOD CHOWDER

Category: Chowders

2 cans (6 1/2 oz) minced clams
1 tbsp butter
1 cup chopped onion
1 lb red potatoes, cut into 1-inch cubes
1 cup each sliced carrots, sliced celery and diced red bell pepper
4 cups chicken broth
1/2 tsp salt
1/4 tsp coarsely ground black pepper
3/4 cup all-purpose flour
2 cups half and half
1 lb fresh bay scallops
1 lb frozen, cooked medium shrimp, thawed, rinsed and tails removed
Snipped fresh parsley (optional)

Drain clams, reserving clam juice, set clams aside. Add enough water to clam juice to measure 1 cup. Melt butter in stockpot over medium heat. Add onion, cook 3 minutes or until tender. Add reserved clam juice, potatoes, carrots, celery, bell pepper, chicken broth, salt and black pepper. Bring to a boil, cover. Reduce heat and simmer 3-4 minutes or until potatoes are tender.
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Place flour in small mixing bowl. Add half and half into flour, whisk until smooth. Add clams, scallops and shrimp to Stockpot, gradually whisk in flour mixture. Return to a boil, cook 2 minutes or until thickened, stirring constantly. Sprinkle with parsley, if desired. Serves 12