6 oz. fresh bay scallops
1 pint shucked clams (2 6 1/2oz cans canned minced clams)
3 slices bacon, halved
2 1/2 cups chopped, peel potatoes
1 cup chopped shallots (or finely chopped onion)
1 Tbls fresh dill (1 tsp dried)
1 tsp instant vegetable bouillon granules
1/8 tsp pepper
2 cups milk
1 cup half-and-half
2 Tbls flour
1/4 cup shredded carrot
2 Tbls dry sherry
Chop shucked clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. If necessary, add water to clam juice to equal 1 cup. Set clam juice mixture aside.
In a large saucepan, cook bacon until crisp. Remove bacon, resrving 1 tablespoon drippings. (actually, don't EVER throw drippings away...haha...great for fried eggs, soups, etc.) Drain bacon on paper towels and crumble when cooled.
In the same saucepan, combine reserved bacon drippings, reserved clam juice mixture, potatoes, shallots or onion, dill, bouillon granules and pepper. Bring to a boil. Reduce heat and simmer, covered, for about 10 min. With the back of a fork, mash potatoes slightly against the side of the pan.
Combine milk, half-and-half and flour until smooth. Add to potatoe mixture along with shredded carrot. Cook and stire till slightly thickened and bubbly. Stir in clams and scallops. Return to boiling. Reduce heat once more; cook, uncovered, for 1-2 min. more or till clams curl around the edges and scallops are opaque. Stir in sherry.
Sprinkle each serving (4) with crumbled bacon. I also garnish each bowl with a bit more fresh dill.
1 pint shucked clams (2 6 1/2oz cans canned minced clams)
3 slices bacon, halved
2 1/2 cups chopped, peel potatoes
1 cup chopped shallots (or finely chopped onion)
1 Tbls fresh dill (1 tsp dried)
1 tsp instant vegetable bouillon granules
1/8 tsp pepper
2 cups milk
1 cup half-and-half
2 Tbls flour
1/4 cup shredded carrot
2 Tbls dry sherry
Chop shucked clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. If necessary, add water to clam juice to equal 1 cup. Set clam juice mixture aside.
In a large saucepan, cook bacon until crisp. Remove bacon, resrving 1 tablespoon drippings. (actually, don't EVER throw drippings away...haha...great for fried eggs, soups, etc.) Drain bacon on paper towels and crumble when cooled.
In the same saucepan, combine reserved bacon drippings, reserved clam juice mixture, potatoes, shallots or onion, dill, bouillon granules and pepper. Bring to a boil. Reduce heat and simmer, covered, for about 10 min. With the back of a fork, mash potatoes slightly against the side of the pan.
Combine milk, half-and-half and flour until smooth. Add to potatoe mixture along with shredded carrot. Cook and stire till slightly thickened and bubbly. Stir in clams and scallops. Return to boiling. Reduce heat once more; cook, uncovered, for 1-2 min. more or till clams curl around the edges and scallops are opaque. Stir in sherry.
Sprinkle each serving (4) with crumbled bacon. I also garnish each bowl with a bit more fresh dill.
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