This luscious soup is bound to get your vote for one of the best-tasting seafood soups you have ever sipped.

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Recipe Summary test

prep:
20 mins
cook:
18 mins
total:
38 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Thaw scallops, if frozen. Chop shucked clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add water to clam juice to equal 1 cup. Set clam juice mixture aside.

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  • In a large saucepan or Dutch oven cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings, if desired. Drain bacon on paper towels; crumble. Set bacon aside.

  • In the same saucepan combine reserved bacon drippings (if desired), reserved clam juice mixture, potatoes, shallots or onion, dill, bouillon granules, and pepper. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.

  • Combine milk, half-and-half or light cream, and flour until smooth. Add to potato mixture along with shredded carrot. Cook and stir until slightly thickened and bubbly. Stir in clams and scallops. Return to boiling. Reduce heat; cook, uncovered, for 1 to 2 minutes more or until clams curl around the edges and scallops are opaque. Stir in sherry.

  • Sprinkle each serving with crumbled bacon and, if desired, garnish with additional dill.

Tips

Copyright 2000 Meredith Corp. Recipes may not be republished without permission.

Nutrition Facts

499 calories; protein 35.6g; carbohydrates 41.4g; fat 20.7g; cholesterol 104.9mg; sodium 544.6mg. Full Nutrition
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Reviews (4)

Rating: 5 stars
03/20/2003
Wonderful basic recipe. I added garlic cloves and celery sauteed in butter. Used 3 cans of clams and 12 ozs. scallops. Cut back on fat and cholesterol by using fat free half and half. My husband travels and eats in restaurants all week. He said that this beats any restaurant chowder he's had. Great!!!!!! Read More
(9)
Rating: 5 stars
03/21/2003
My husband & I both think this is a keeper. I didn't have all the ingredients. I didn't use the dill nor the sherry. I was going to substitute the sherry with chicken broth but, ha, I didn't have that either. It was still good although it seemed to need just a tweak more seasoning...probably 'cuz of what I left out plus I added more than 6 ounces of scallops. Using canned minced clams helped make this pretty easy to assemble. Read More
(3)
Rating: 5 stars
01/29/2003
This is unquestionably one of the best sea food chowders I have ever made, and I have doubled the recipe because everyone wanted "more". Served it with a spinach salad and some crusty rolls. Read More
(2)
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