Bay Scallop Chowder


5 sliced bacon cooked ( reserve bacon grease)

1 onion, chopped

1/2 cup chopped carrots

1/2 cup chopped celery

1 small red bell pepper, chopped

1 cup unpeeled red potatoes, chopped fine

1/4 teaspoon dried oregano

2 (8-ounce) bottles clam juice

1 tablespoon “Better Than Bouillon” chicken base

1 pound bay scallops

2 cups half-and-half

1/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1/2 cup chopped fresh parsley


1. Cook bacon. Remove bacon from pan and chop into small pieces, set aside. Reserve 2 tablespoons bacon grease.

2.Add bacon grease to large sauce pan and heat on med high. Add onion and next 5 ingredients (onion through oregano). Sauté 10 minutes. Add clam juice, chicken base, chopped bacon and scallops. Cook 5 minutes.

3. Add half-and-half, salt and pepper; cook until thoroughly heated. Stir in parsley.