Bay Scallop Chowder
 

Ingredients 2 tablespoons butter
1 onion, chopped
½ cup chopped carrots
½ cup chopped celery
1 small red bell pepper, chopped
1 cup chopped red potatoes, unpeeled
1/4 teaspoon dried oregano
2 (8-ounce) bottles clam juice
1 pound bay scallops
2 cups half-and-half
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
1/2 cup chopped fresh parsley
Instructions 1. Melt butter in a large heavy saucepan. Add onion, carrots, celery, bell pepper, potatoes and oregano. Sauté 10 minutes. Add clam juice and scallops. Cook 5 minutes. Add half-and-half, salt and pepper; cook until thoroughly heated. Stir in parsley. Serves 4.