Shrimp and Scallop Fish Chowder

I love clam chowder, but it can sometimes be hard to find really fresh tender clams. When you can - go for it. Otherwise, what to do?

Make shrimp and scallop chowder accompanied by white fish such as haddock or whatever you have on hand. Clams are not mandatory for a great seafood chowder - use what you like and what you have. An 8 oz bottle of clam (or even better lobster) broth is a real advantage - stock up when you see it in the grocer - it is not always available!

1/4 lb bacon, chopped

2 Tbsp olive oil

1 carrot, peeled and diced

2 stalks celery, diced

1 jalapeno pepper, minced (optional)

1 small onion, diced

2 cloves garlic, minced

1 Tbsp fresh thyme leaves, minced

1/4 cup all purpose flour

1 medium potato, peeled and diced 1/2-inch

1/2 lb sea scallops, quartered

1/2 lb large shrimp, peeled and deveined, cut in thirds

1/2 haddock (or cod) fillets, cut into 1-inch pieces

1 quart chicken or seafood stock

1 8 oz bottle lobster (or clam) broth

1/2 cup half and half or light cream

Place bacon, carrots, celery and jalapeño in a soup pot or Dutch oven with the olive oil.

Cook for about 8-10 minutes to brown the bacon and soften the veggies. Add the onions and cook another 8-10 minutes.

Add the garlic and thyme and cook another 2 minutes. Add the flour and cook into the veggie mixture for about 3-5 minutes.

Add the broth, lobster (or clam) broth and cream, along with the potato. Bring to a gentle boil, stirring often, until chowder starts to thicken. Gently simmer soup for about 8-10 more minutes until the potatoes are just cooked through.

Add the shrimp and scallops and haddock, and just heat through.

Serves 4-6.

Cook's Note: I use all frozen seafood for this prep and thaw it just enough to cut it up. This is a perfect application for frozen seafood and convenient to boot.

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