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.