4 medium red potatoes, cut into 1-inch cubes
1 cup chopped onions
1 tbls butter
1 cup sliced carrots
1 cup sliced celery
1 cup diced red bell pepper
2 cans (6.5 oz) minced clams, strained & juice reserved
2 (14.5 oz) cans chicken broth
½ tsp salt
¼ tsp pepper
¾ cup flour (I omit this)
2 cups Half & Half
1 lb fresh bay scallops
1 lb frozen cooked shrimp, shelled & de-veined
Snipped fresh parsley
Prep veggies. Melt butter in Dutch oven over medium heat. Add onion and cook 3 minutes. Add potatoes, carrots, celery, bell pepper, clam juice, chicken broth, salt, and pepper. Bring to a boil and cover. Reduce heat and simmer 3 minutes until potatoes are barely tender. Whisk Half & Half and flour until smooth in bowl. Add clams, scallops, and shrimp to chowder. Whisk in flour mixture. Return to boil. Cook 2 minutes until thick.
