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Date Posted: 19:02:10 07/05/08 Sat
Author: Kathy/MA
Author Host/IP: 207-172-216-155.s917.apx1.sbo.ma.dialup.rcn.com / 207.172.216.155
Subject: Recipe

This is so good!

NEW BEDFORD SCALLOP CHOWDER

6 slices bacon
1 cup onions, sliced
1 green pepper, cut in strips
1 cup carrot, shaved or sliced
1 (#1) can tomatoes, do not drain
7 oz. clam juice (fresh or bottled)
1 tbsp. chopped parsley
2 stalks celery, diced
1 1/2 lb. sea scallops, cut very large ones in half
2 tsp. salt
1 lg. bay leaf
1 1/2 tsp. Worcestershire sauce
1/4 tsp. garlic salt or powder
3/4 tsp. thyme leaves, crushed
2 lg. or 3 med. potatoes, diced
1 1/2 c. water

Crisp bacon and remove from pan. Add onion, pepper, carrot, and celery to drippings; cook over low heat, stirring for 10 minutes. Add parsley, tomatoes, clam juice, salt, bay leaf, Worcestershire sauce, thyme, and 1 1/2 cups of water. Bring to a boil, reduce heat, cover and simmer 35 minutes. Add potatoes and simmer 20 minutes or until potatoes are done to fork test. Add scallops and crumble bacon on top; simmer uncovered for 15 minutes. Serve piping hot. Can be frozen. Improves with standing. Serve with tossed green salad and crusty bread. Serves 6-8. (cook scallops less…maybe 10 minutes)

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