mike's scallop & clam chowder with sherry

Scallop & Clam Chowder with Sherry ~ courtesy of Mike from Breck Guest Services! 

Mike's chowder is so popular he decided to share his very easy recipe!!

1 lb Bay Scallops

5 – 6 ½ oz. Cans Chopped Clams (more for a more meaty chowder)

8 Slices Bacon

2-3 Large Potatoes Peeled & Diced

2 Cups Chopped Onions

2 Tsp Dried Dill Weed

1/2 Tsp Celery Salt

1/2 Tsp Pepper

2 Tsp Instant Chicken Bouillon Granules (or 4 cubes)

4 Cups Milk

2 Cups Heavy Cream

1/2 Cup Shredded Carrot

1/4 Cup Dry Sherry

In an UNCOVERED pot, combine milk and cream and heat slowly to almost boiling.

Cook bacon, reserving 2 tablespoons of warm grease (eat or discard bacon)

Strain clams reserving clam juice.  Set clams aside.

In a large pot, combine bacon grease, clam juice, potatoes, onion, dill weed, celery salt, pepper and chicken bouillon.  Cover and bring to a boil.  Reduce heat and simmer until potatoes are slightly tender.

For remainder of recipe, DO NOT COVER POT.

Add hot milk / cream mixture and carrot to the clam juice and potatoes.  Heat until bubbly.  Stir in clams and scallops.  Return to a slow boil.  Cook 1-2 minutes until clams and scallops are opaque.  Remove pot from heat.  Stir in sherry.  Makes 8-10 servings.  If reheating, do so in an UNCOVERED pot.