BROWSE THE COLGIN COOKBOOK

Scallop Chowder

serves 6

1 lb. scallops
4 cups clam juice
1/2 cup chopped white onions
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cuo sliced carrots
1/4 cup butter
1 cup diced white potatoes
4 slices bacon
1 tsp. garlic powder
2 tbs thyme
1/2 tsp. cayenne pepper
2 cups heavy cream
1/4 cup sherry
1/8 tsp. Colgin Worcestershire sauce
salt and pepper to taste

Cook bacon in microwave. In large Dutch oven, melt
butter.Saute onions,carrots,peppers and celery,about
4-5 minutes. Add clam juice,Worcestershire sauce,
bacon,potatoes,garlic,thyme,salt and pepper. Bring
to boil and simmer until potatoes are tender. Add
scallops and simmer 2-4 minutes, until scallops are
tender.Add cayenne,sherry and cream simmer 3-4 minutes.