Skip menu to read main page content
Ingredients

6 oz. Bay scallops
1 pint shucked clams, with juice
4 slices bacon, sliced crossways
1 cup onion, diced
2 ½ cups potatoes, diced
2 Tbsp. flour
2 cups milk
1 cup half & half
1/8 tsp. pepper
2 Tbsp. sherry wine
1 tsp. dill

Cooking Instructions
  • Strain clams from juice and remove any shell bits (reserving all juice). Add water to juice if necessary to equal 1 cup.
  • Cook bacon in a pot until crispy, then remove & save for later. In the same pot with the drippings from the bacon, sauté the onions & potatoes.
  • Once the vegetables are tender, add the flour slowly to make a roux, then slowly add in the clam juice, stirring to make sure no lumps form.
  • Bring to a boil & cook until potatoes are tender.
  • Combine milk & half & half, then add to potato mixture with the pepper. Cook & stir until slightly thickened.
  • Add in scallops & clams, then return to a boil. Reduce heat & cook for 1 to 2 minutes until scallops are opaque & clams are cooked.
  • Stir in the sherry, then garnish with the crispy bacon & dill.

More Recipes

Get the Party Started!

Guests due any minute? Let us lend a hand! Our Salt & Pepper Calamari is ready in minutes and guaranteed to impress!

View our calamari
From the Shore to Your Door

Phillips makes it easy to receive quality seafood from the name you've come to trust.

View Available Products