Scallop Chowder

(serves 4 to 6)

1 onion, chopped

2 carrots, diced

2 tsps. unsalted butter

2 cans chopped clams

clam juice, milk and/or cream

1 large red potato, peeled and diced

6 sea scallops or ½ lb. baby scallops

Soften onions and carrots in butter until completely translucent. Drain canned clams into measuring pitcher. Set aside clams.

Add clam juice, milk and/or cream to make up to 4 cups. (I usually buy a bottle or two of clam juice, add a few spoonfuls of cream and make up the rest with milk.) Add potato and bring to the boil. Lower heat, cover and simmer 15 minutes.

Add clams and scallops. Simmer for 5 minutes, just until scallops are cooked and the soup is hot. Serve at once.