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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.

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