4-5 medium red potatoes, cut into 1" cubes
1 c. chopped onion
1 c. sliced carrots
1 c. diced red bell pepper
2 cans (6 1/2 oz. each) minced clams, drained, reserving juice
1 T. butter or margarine
2 14.5 oz. cans chicken broth
1/2 t. salt
1/4 t. black pepper
3/4 c. all-purpose flour
2 c. half and half (light cream--I buy the low-fat)
1 lb. fresh by scallops
1 lb. frozen cooked medium shrimp, thawed, rinsed and tails removed
Snipped parsley
Cut potatoes into 1" cubes to measure 3 cups. Chop ion, slice carrots, celery and dice bell pepper. Drain clams reserving clam juice. If clam juice does not measure 1 cup, add enough water to equal 1 cup. Melt butter in Dutch oven over medium heat. Add onion; cook 3 minutes or until onion is tender. Add potatoes, carrots, celery, bell pepper, reserved clam juice, chicken broth, salt and black pepper. Bring to a boil; cover. Reduce heat and simmer 3 minutes or until potatoes are tender.
Meanwhile, measure flour into a small bowl. Whisk in half-and-half until smooth. Add clams, scallops and shrimp to chowder; gradually whisk in flour mixture. Return to a boil; cook 2 minutes or until thickened, stirring constantly. Cover until ready to serve. Sprinkle with parsley. (Yield: 12 servings)
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